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Pecan Torte

By: Lois Thayer  
"'Even though the holidays always seem to be more pie-oriented, this cake steals the show at our family celebrations,' writes Lois Thayer from Hutchinson, Kansas. 'It tastes scrumptious!'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 40 people have saved this

Prep Time:
40 Min
Cook Time:
25 Min
Ready In:
1 Hr 5 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 3 cups finely chopped toasted pecans, divided
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter
  • 3/4 cup dark corn syrup
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups half-and-half cream
  • 3/4 cup dark corn syrup
  • 4 egg yolks, beaten
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1/2 cup coarsely chopped pecans

Directions

  1. Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
  2. In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350 degrees F for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
  3. For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
  4. Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by JohannaM 
I am the 'birthday cake baker' in our family, and I'm always looking for new and different... MORE

 
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