This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter brown sugar conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination.
This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.
I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!! The only changes I suggest..for a lighter more airy texture is to use self-rising flour and omit the backing powder...or use cake flour...i believe 1 cup AP flour = 1 cup 1 TB of cake flour. Anyways...great cake!! I looove it with a caramel filling and butter frosting or caramel icing too...yummm!
I made this cake for my parents birthdays which are a week apart because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh's and ah's at the party. Everyone said it was delicious. I on the other hand thought it was a little dry even though I only baked it for 20 minutes but the flavor was very good. Also I thought the frosting was way to sweet. I wish I listened to my gut and used my regular butter cream frosting which I think would have paired better with the cake. Next time I will and I'll add buttermilk to the cake to combat the dryness.
I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream Buttered pecan. I got rave reviews from my family when I made this cake for my mom's birthday.
I am only rating the cake as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out) and added half the amount of vanilla extract. The cake layers were fluffy and light and perfectly moist. Very nicely sweetened maybe a little too sweet and only because I used flavored soymilk. My mom raved and everyone else loved it. So good.
This cake was splendid! With a few exceptions. I would suggest adding twice the butter because the cake came out a bit dry. I didn't make the traditional frosting but made one of my own (brown sugar confectioners sugar heavy cream butter and the remainder of the buttered pecans) It turned out magnificently a rather sweet glaze. But it works much better when made as a bundt cake. Overall the smell and taste of the buttered pecans was heavenly! Will be making this again!
This is one of those cakes that can really be addictive. I probably make it once a month at least.
To all the folks who thought the cake was on the dry side, how are you measuring your flour ? Do not dip your cup into the flour....always spoon lightly into the cup, then level the top. Too much flour can make a big difference, even several tablespoons. I adjusted this recipe slightly ....added 1/4 cup vegetable oil, added 1/2 t. baking soda and reduced baking powder to 11/2 teaspoons...and added 1/3 cup sour cream as part of the milk measurement. The resulting cake was so moist, so light, so wonderful. I also salted the pecans which I sautéed in a skillet with the butter. My guests love the salty sweet flavor profile. Huge huge hit at the restaurant where I work.
Has a wonderful flavor but, cake came out VERY dry, I will try making this again but I will be adding oil to recipe. Will let you know.
