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Wednesday, December 14, 2011

Butter Pecan Cake

My mother baked a Butter Pecan Cake for several years at Christmas and it was delicious to me.  After those couple of years of having baked this cake, she decided that we already had enough cakes and candies and didn't need an additional cake and stopped making the cake for us.  We really didn't need another cake but I still find myself wishing she would make this one again.  I am thankful she shared her recipe with me and if I find that I cannot live without another slice of Butter Pecan Cake, I can just make one in my kitchen.  (I have heard a rumor that she is making a Butter Pecan Cake this year for Christmas!)

                                                        Butter Pecan Cake

2 2/3 cups chopped pecans
1 1/4 cups butter, softened, divided
2 cups sugar
4 eggs
3 cups Swans Down Cake Flour
1 cup milk
2 tsp. vanilla extract

Place pecans and 1/4 cup butter in a baking pan.  Bake at 350 degrees for 20 - 25 min. or until toasted, stirring frequently, set aside.  In a mixing bowl, cream sugar and remaining butter.  Add eggs, one at a time, beating well after each addition.  Sift flour; add to the creamed mixture, alternately with milk.  Stir in vanilla and 1 1/3 cups of toasted pecans.  Pour into three greased and floured 9 inch round cake pans.  Bake at 350 degrees for 25 - 30 min.  Cool for 10 min., remove from pans to cool on a wire rack.


1 cup butter, softened
8 to 8 1/2 cups powdered sugar
1 - 5 oz. can evaporated milk
2 tsp. vanilla extract

For frosting, cream butter and sugar in a mixing bowl.  Add milk and vanilla; beat until smooth.  Stir in remaining toasted pecans.  Spread frosting between layers and over top and sides of cake.

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