Toasted Butter Pecan Cake Recipe
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Toasted Butter Pecan Cake

By: Carol  
"A delicious butter pecan cake made from scratch. This is a cake that can be served anytime."

Rating: This weblink has been rated 10 times with an average star rating of 3.8 Read Reviews (9)

Rate/Review | 390 people have saved this

 

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Original Recipe Yield 3 layer, 9 inch cake
 

Ingredients

  • 1 1/4 cups butter, softened
  • 2 cups chopped pecans
  • 3 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups white sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups sifted confectioners' sugar
  • 1/2 cup cream

Directions

  1. Grease and flour the bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1/4 cup butter or margarine in a heavy skillet over medium heat. Add pecans, and brown for 10 to 15 minutes, stirring frequently.
  3. Cream 1 cup butter or margarine in large mixing bowl. Gradually add 2 cups white sugar, and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time, beating well on medium speed after each addition. Sift together flour, baking powder, and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.
  5. To Make Frosting: Cream 1/4 cup butter in mixing bowl. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, confectioners' sugar and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream. Blend remaining 2/3 cup pecans into frosting. Fill and frost the cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 273 | Total Fat: 14.5g | Cholesterol: 49mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by Carole R. 
Wonderful cake! I didn't have 3 layer cake pans, so I baked it in a 13x9 pan for 45 minutes.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2003 by cookinfor8 
This is a very good cake. Do not overbake or I think it would be dry. The icing tastes like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2008 by Caitlin 
I actually found this recipe on another site when I used it, but it's the exact same thing,... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2005 by USER6 
This cake was absolutely delicious. I love Butter Pecan icecream, and this cake tasted very... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2009 by Amber 
This recipe was alright. I think I may have overbaked it just a little because it did end up... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2009 by Sharon 
Flavor was good. Cake was very very dry. Neither my family nor I like dry cake. I had to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by Ann 
This is by far the best cake I have ever had. I made it for the first time last Christmas and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by ONEIDA 7704 
Very yummy! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by cookntaste 
I really wanted to like this cake but we just weren't impressed. The cake turned out dry (did... MORE

 
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