Saturday, December 27, 2014

Butter Pecan Cake


I love nuts! This cake is rich, buttery and nutty! Served with vanilla ice cream or better yet Butter Pecan ice cream, to die for! The last few years this has become my Christmas cake. After all the pies at Thanksgiving and so much fruity stuff  I thought this cake was a great change.


3 cups pecans, chopped
1/4 cup butter
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup milk
2 teaspoons pure vanilla

Place pecans and 1/4 cup of butter in a baking pan, bake at 350 degrees for 20 - 25 minutes. Stirring often until golden brown and aroma is rick and nutty. Sift into a medium bowl flour, salt, and baking powder.   In  large bowl, cream butter and sugar for 2 minutes until light and fluffy. Beat in eggs, one at a time. Starting with milk and ending with flour, alternate incorporating the milk and flour mixture into the sugar and butter. Stir in the vanilla and 1 1/2 cups of butter pecans.  Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees 25 - 30 minutes; remove from pans and cool.




Frosting
1 cup butter
8 cups confections' sugar
1 -5 ounce can evaporated milk
2 teaspoons pure vanilla
 1 1/2 cups pecans
Cream butter and sugar, add milk and vanilla; beat until smooth. Stir in remaining pecans.  Spread frosting between layers, top and sides of the cake.






 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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