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My review
Carol's Butter Pecan Cake
Carol
"This is a cake that can be served anytime."
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Ingredients
1 h 30 m servings 596 calsOriginal recipe yields 16 servings (3 - 9 inch layer cake)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 596 calories; 30.7 g fat; 77.2 g carbohydrates; 6 g protein; 100 mg cholesterol; 319 mg sodium. Full nutrition
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Reviews
Read all reviews 4854 Ratings
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Most helpful positive review
4/17/2000
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 intere...
Most helpful critical review
7/19/2010
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.
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4/17/2000
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 intere...
7/31/2006
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 t...
3/19/2008
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 ...
9/17/2001
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.
3/30/2011
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 ...
5/21/2008
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 fluff...
1/30/2004
This is one of those cakes that can really be addictive. I probably make it once a month at least.
8/3/2010
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 s...