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Wednesday, September 26, 2012

Georgia Cornbread Cake

Georgia Cornbread Cake
I am on vacation this week and have already done a good bit of cooking.  Yesterday, I cooked Chicken Paprikash, Homemade Bread, and Georgia Cornbread Cake for our lunch.  Chicken Paprikash is a family favorite and I sent Brent two bowls of it, so that he could have it for supper and take some for lunch.  He loves for his Momma to cook Chicken Paprikash and share with his family!  Chicken Paprikash can be found on my blog on 3/5/12.  Georgia Cornbread Cake was brought to us by our favorite butcher, Ed, when he came for a visit.  His wife, Janie, had baked it and wanted to share with us.  We both liked it a lot and I had wanted to make one but just had not.  Well, while on vacation this week I have also been catching up on some reading and found this same recipe in Guideposts magazine yesterday morning.  I decided the time had come for me to get busy and make us a Georgia Cornbread Cake.  Janie said that she has had this recipe for a very long time.  She said that she had been part of a recipe swap and a lady from Florida had sent this recipe to her.  She said that she did remember that the recipe was originally from the Georgia Pecan Growers.  There is no cornmeal or cornbread in this cake....go figure!  This cake will remind you of pecan cookies or a pecan pie. 
Georgia Cornbread Cake
1 cup sugar
1 cup brown sugar
4 eggs
1 cup Wesson Oil
1 1/2 cups self-rising flour
1 tsp. vanilla
2 cups chopped pecans
Whisk together the sugars and eggs.  Add Wesson Oil, flour, and vanilla.  Mix well with an electric mixer.  Stir in pecans.  Pour into a 9 X 13 baking dish.  Bake at 350 degrees for 25 min. or until the cake pulls away from the sides of the baking dish.

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