Butter Pecan Cake Recipe




Butter Pecan Cake Ingredients

3 tbsp butter (or marg.)
1 1/3 cup pecans, chopped
2/3 cup butter (or marg.), softened
1 1/3 cup sugar
2 eggs
2 cup all-purpse flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 1/2 tsp vanilla extract

BUTTER PECAN FROSTING

3 tbsp butter (or marg.), softened
3 cup powdered sugar
3 tbsp milk, plus
1 tsp milk
3/4 tsp vanilla extract
1 reserved toasted pecans

A Recipe for
Butter Pecan Cake

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Butter Pecan Cake

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water







Butter Pecan Cake Directions

Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in
pecans, and bake at 350 degrees for 10 minutes. Cool.

Cream softened butter in a large mixing bowl; gradually add sugar,
beating until light and fluffy and sugar is disolved. Add eggs, one
at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Stir
in vanilla and 1 cup pecans, reserving remaining pecans for Butter
Pecan Frosting.

Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350
degrees for 30 minutes or until cake tests done. Cool layers in pans
10 minutes; remove from pans, and cool completely.

Spread top and sides of cooled cake with Butter Pecan Frosting.

Yield: one 2-layer cake.

Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla,
beating until light and fluffy. Stir in reserved toasted pecans.
Yield: enough frosting for one 2-layer cake.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by
Nancy Coleman.

Serves: 1

 

 

 

 

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