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Kayla's Southern Pecan Mist Cake

By: Kayla L. Harrison  
"An Interesting flourless cake recipe that uses ground pecans. Note: The pecans must be ground fine (this becomes the 'flour'), not chopped. Approximately 6 cups of shelled ground pecans will yield 3 cups ground. Ground nuts can not be frozen. Simply delicious!"

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 200 people have saved this

 

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Original Recipe Yield 1 - 10 inch tube cake
 

Ingredients

  • 12 egg yolks
  • 12 egg whites
  • 1/2 teaspoon salt
  • 3 1/8 cups sifted confectioners' sugar
  • 3 cups ground pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 10 inch tube pan with parchment paper (do not grease the paper). Separate eggs while cold, but let them come to room temperature before making the cake.
  2. In a large mixing bowl, beat egg yolks until very thick and lemon colored. In another bowl, beat egg whites and salt until foamy. Gradually add sifted powdered sugar to egg whites and continue to beat until stiff, but not dry. Fold 1/3 of the whites into the yolks, then fold in the remaining whites. Gently fold ground pecans into egg mixture.
  3. Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a cake tester comes out clean and the top of the cake is light brown. Remove from oven and invert pan to cool. Cool cake completely before removing from pan.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 292 | Total Fat: 16.7g | Cholesterol: 176mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2003 by LESLIE1652 
I made this for my father-in-law and I was surprised how well it turned out. I just couldn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by JODOLLY 
My husband and I love this recipe. We ate 1/2 of the cake in the first day. It seems to be... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2003 by LauraH 
This was okay, but nothing to write home about. I wouldn't make it again, but everyone ate it.... MORE

 
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