Butter Pecan Cake (7-1-14)

Mom's Tips

July 1st, 2014 by Jim Field

(Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy.  To toast 1 1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan.  Stir in nuts.  Bake at 350 degrees for ten minutes, stirring twice.  Cool.  Use as directed in recipes.)

  • 2/3 cup butter or margarine, softened
  • 1 1/3 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups chopped pedans, toasted, divided

Butter Pecan Frosting:

  • 3 tablespoons butter or margarine, softened
  • 3 cups confectioners sugar
  • 3 tablespoons milk
  • 3/4 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk.  Stir in vanilla and 1 cup toasted pecans.  Pour batter into two greased and floured 8 inch round baking pans.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for ten minutes; remove from pans to wire racks to cool completely.  For frosting, cream butter and sugar in a mixing bowl.  Add milk and vanilla; beat until light and fluffy.  Add additional milk if needed.  Stir in remaining toasted pecans.  Spread between the layers and over the top and sides of the cake.  YIELD:  12 servings.

(Virginia Gentry, Sutherlin, VA)