By Janet Tharpe
Columnist

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

INGREDIENTS 

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

4 eggs

2 tsp. baking powder

1 cup milk

Frosting

1 cup butter

8-8 1/2 cups confectioners’ sugar

1 (5oz.) can evaporated milk

2 tsp. vanilla

 

DIRECTIONS

• 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.

Frosting

• 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.