Pecans do double duty in cakePublished 5:51pm Tuesday, September 18, 2012
By Janet Tharpe
Pecans are delicious any time of year, but they seem to be especially tasty in the fall.
Home cook Theresa Dibert gave her from-scratch Butter Pecan Cake a double dose of pecans, roasting them first in butter and then adding them to the batter and the frosting. Want to get really decadent? Serve this home-baked treat with butter pecan ice cream on the side.
See step-by-step photos of Theresa’s recipe plus thousands more from home cooks around the country at www.justapinch.com/butterpecan.
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
Janet Tharpe writes for the Just a Pinch Recipe Club at justapinch.com, where you can find these recipes and many others.
Butter Pecan Cake
2-2/3 cups chopped pecans, plus extra for frosting
2 cups sugar
3 cups all-purpose flour
1/2 tsp. salt
2 tsp. vanilla
1-1/4 cups softened butter
2 tsp. baking powder
1 cup milk
1 cup butter
8-8 1/2 cups confectioners’ sugar
1 (5oz.) can evaporated milk
2 tsp. vanilla
- Place pecans and 1/4 cup butter in baking pan; bake at 350 for 20-25 minutes, stirring often.
- Cream sugar and remaining butter; add eggs one at a time, beating well after each addition.
- Combine flour, baking powder and salt; add to cream mixture, alternating with milk. Stir in vanilla and 1 1/3 cups toasted pecans.
- Pour batter into three greased-and-floured 9-inch cake pans. Bake at 350 for 25-30 minutes. Remove from pans.
- Cream butter and sugar; add milk and vanilla. Beat until smooth. Stir in remaining pecans. Spread frosting between layers as well as on top and sides.