Buttery Pecan Cake

posted by Debbie McFadden -

This is an especially delicious cake! If you are a fan of Butter Pecan ice cream (it's always been one of Debbie's favorites), you're gonna love this cake. It is on the Christmas menu for the McFadden clan this year.

The menu in its entirety is posted at the Iowa Egg Council website (full of terrific, nutritious recipes for any occasion).

Enjoy!

Buttery Pecan Cake

Buttery Pecan Cake 

Recipe | The Iowa Egg Council      (The recipe in its entirety is at the Egg Council website)                                                                     

Ingredients

1/4 cup butter

2 1/2 cups chopped pecans

cake batter:

1 3/4 cup sugar

1 cup butter, softened

4 eggs

1 tsp. vanilla

1/4 tsp. caramel extract

Plus 4 more ingredients available here!

frosting:

1 cup butter, softened

8 - 8 1/2 cups powdered sugar

1 small can (5 oz) evaporated milk, not light

2 tsp. vanilla

1 tsp. caramel extract

pecan halves for garnish

Directions                                                                    

Preheat oven to 350º.

Grease and flour 3, 9 inch round cake pans. Cut waxed paper or parchment paper, and line bottoms of pans. Place pecans along with 1/4 cup butter into a jelly roll pan. Bake 20-25 minutes or until toasted, stirring frequently. Set aside to cool.

In a large mixing bowl, cream the sugar with the 1 cup butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and caramel extract. In another mixing bowl, mix together the dry ingredients: flour, baking powder, and salt. Mix gently and then add to the creamed mixture alternating with the milk. Once mixed, add 1 1/3 cup of the toasted pecans and combine.

Click here for the rest of baking directions AND how to make frosting!

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