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Ingredients
| salted butter: 1 1/4 cups |
| pecans (chopped): 2 cups |
| all-purpose flour (sifted): 3 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 2 cups |
| eggs: 4 |
| 2% milk: 1 cup |
| vanilla extract: 2 tsp |
| salted butter: 1/4 cup |
| vanilla extract: 1 tsp |
| salt: 1/4 tsp |
| powdered sugar (sifted): 4 cups |
| heavy whipping cream (fluid): 1/3 cup |
Carol's Butter Pecan Cake
Credit: AllRecipes
User rating:
"This is a cake that can be served anytime."
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Prep Time
30 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
Directions
- Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
- Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
- Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
- To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.