Recipe by Carol
"This is a cake that can be served anytime."
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1 1/4 cups
sifted all-purpose flour
sifted confectioners' sugar
heavy whipping cream
This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination.
Has a wonderful flavor but, cake came out VERY dry, I will try making this again but I will be adding oil to recipe. Will let you know.
This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.
I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!!
The only changes I suggest..for a lighter, more airy texture is to use self-rising flour and omit the backing powder...or use cake flour...i believe 1 cup AP flour = 1 cup + 1 TB of cake flour.
Anyways...great cake!! I looove it with a caramel filling and butter frosting or caramel icing too...yummm~!
I made this cake for my parents birthdays, which are a week apart, because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh's and ah's at the party. Everyone said it was delicious. I, on the other hand, thought it was a little dry even though I only baked it for 20 minutes but the flavor was very good. Also I thought the frosting was way to sweet. I wish I listened to my gut and used my regular butter cream frosting which I think would have paired better with the cake. Next time I will and I'll add buttermilk to the cake to combat the dryness.
I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream, Buttered pecan. I got rave reviews from my family when I made this cake for my mom's birthday.
I am only rating the cake, as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out), and added half the amount of vanilla extract. The cake layers were fluffy and light, and perfectly moist. Very nicely sweetened, maybe a little too sweet, and only because I used flavored soymilk. My mom raved, and everyone else loved it. So good.
This is one of those cakes that can really be addictive. I probably make it once a month at least.
* Percent Daily Values are based on a 2,000 calorie diet.
Carol's Butter Pecan Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 276
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