Pecan Cake

Name: Pecan Cake
Ingredients: 1 1/2 cups butter or 1 1/2 cups margarine, softened; 2 1/4 cups firmly packed brown sugar; 5 eggs, separated; 3 1/4 cups sifted flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup light cream; 1 teaspoon vanilla; 3 cups finely chopped pecans; Sugar Glaze; 1 cup icing sugar; 1 teaspoon vanilla; 5 teaspoons milk, approxmately

13 ingredients

8 steps

Ingredients

1 1/2 cups butter or 1 1/2 cups margarine, softened
2 1/4 cups firmly packed brown sugar
5 eggs, separated
3 1/4 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light cream
1 teaspoon vanilla
3 cups finely chopped pecans
Sugar Glaze
1 cup icing sugar
1 teaspoon vanilla
5 teaspoons milk, approxmately

Directions

1

Grease a 10 inch bundt pan. Dust with flour, tapping out the excess.
2

In a large bowl of electric mixer, beat the butter or margarine until fluffy. Gradually add brown sugar and beat until very light and fluffy.
3

Beat egg yolks until thick and fold into the butter/sugar mixture.
4

Sift flour, baking powder and salt onto wax paper. Add to batter alternately with cream and vanilla. Mix well. Fold in pecans.
5

Beat egg whites until stiff but not dry in a medium sized bowl. Fold into batter.
6

Turn into prepared pan. Bake at 325 F for 1 hour and 10 minutes or until center springs back when lightly pressed with finger tip.
7

Cool cake in pan on wire rack. Remove from pan.
8

To make glaze, combine icing sugar and vanilla in a small bowl and add enough milk to make a thick pouring consistency. Spoon glaze over top of cake. Decorate with additional pecan halves if desired.