This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2 hrs

Kayla's Southern Pecan Mist Cake

Read Reviews (4)

"An interesting flourless cake recipe that uses ground pecans. Simply delicious! Sprinkle the finished cake with a little powdered sugar or ice it with whipped cream mixed with a little coffee." — Kayla L. Harrison

Ingredients Edit and Save

Watch video tips and tricks

Red Velvet Cake

German Chocolate Cake Frosting II

Pineapple Upside-Down Cake V

Creamy Coconut Cake

Tiramisu Layer Cake

Dannon Blueberry Coffee Cake

Southern Pecan Pie I

Pistachio Cake III

How to Make King Cake

All about Eggs

Types of Salt

Sugar and Sweeteners

Original recipe makes 1 10-inch tube cake Change Servings

12 egg yolks
12 egg whites
1/2 teaspoon salt

3 1/8 cups sifted confectioners' sugar
3 cups ground pecans

Check All Add to Shopping List

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 50 mins
READY IN 1 hr 50 mins

Footnotes

Cook's Note:
The pecans must be ground fine, not chopped (this becomes the "flour"). Approximately 6 cups of shelled ground pecans will yield 3 cups ground. Ground nuts cannot be frozen.

ADVERTISE WITH US

Reviews More Reviews

Nov 08, 2003

I made this for my father-in-law and I was surprised how well it turned out. I just couldn't believe this "no flour" cake. It was very good but you really need to like pecans !!!

—LESLIE1652

See full review »

Mar 30, 2008

My husband and I love this recipe. We ate 1/2 of the cake in the first day. It seems to be full of protein with all the eggs and nuts and not many carbohydrates similar to angel food cake. We put strawberries on it and that was great also. Try it for a light summer dessert.

—JODOLLY

See full review »

5 Ratings

Nov 25, 2003

This was okay, but nothing to write home about. I wouldn't make it again, but everyone ate it. Too much trouble for not a very tasty cake. The information at the top of the recipe is incorrect--ground nuts freeze very well. So does the cake, if you can't finish it in a reasonable amount of time.

—LauraH

See full review »

Sep 13, 2011

this cake is great! i used a 9x13 inch pan instead, and it only took 30 min in the oven (still at 350). my only problem with this cake is that i cant find aa good icing for it... maybe some kind of maple frosting would be good?

—vhnat1

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Old Southern Chocolate Pecan Sheet Cake

Lemon Pecan Pound Cake

Southern Praline Pecan Cake

Passover Sponge Cake (Plava)

Carol's Butter Pecan Cake

Toasted Butter Pecan Cake

Angel Food Cake with Toasted Almonds

Texas Pecan Candy Cake

Angel Food Cake II

Passover Sponge Cake

ADVERTISE WITH US

Nutrition

Calories
292 kcal
15%

Carbohydrates
31.1 g
10%

Cholesterol
176 mg
59%

Fat
16.7 g
26%

Fiber
1.7 g
7%

Protein
7 g
14%

Sodium
138 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kayla's Southern Pecan Mist Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 292
Calories from Fat: 150

% Daily Value *
Total Fat 16.7g 26 %
Saturated Fat 2.5g 12 %
Cholesterol 176mg 59 %
Sodium 138mg 6 %
Potassium 136mg 4 %
Total Carbohydrates 31.1g 10 %
Dietary Fiber 1.7g 7 %
Protein 7g 14 %
Sugars 28.4g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 4 %
Iron 9 %
Thiamin 14 %
Niacin 11 %
Vitamin B6 6 %
Magnesium 9 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.