Dear Cook, it is no wonder that the minute I saw this recipe in the Taste of Home Magazine I wanted to make it. My favorite flavor of ice cream is butter pecan. The cake was not a disappointment, and I know good butter pecan. Oh yes I do. For we live just two-plus-miles from Moomer’s Ice Cream Shop, the one voted America’s Best Ice Cream by Good Morning America in 2008. Sometimes when ordering a Tin Roof Sundae, I ask that it be made with butter pecan ice cream. Yeah, just like this cake, it’s really good.
FYI: You might like to toast extra pecans, a heaping 1/3 cup, to use for decorating the top of the cake. I like to just cover the very center, 3 to 4 inches. When it comes to pleasing guests, presentation is nearly as important as taste, but not quite.
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| Butter Pecan Cake | Print |
- 2 & ⅔ cups chopped pecans
- 1 & ¼ cups butter, softened, divided
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup WHOLE milk
- FROSTING:
- 1 cup butter, softened (do not microwave)
- 8 to 8 & ½ cups confectioners’ sugar
- 1 can (5 ounces) evaporated milk
- 2 teaspoons vanilla extract
- Directions:
- Place pecans and ¼ cup butter in a baking pan.
- Bake at 350 for 10-15 minutes or until toasted, stirring frequently. Set aside.
- In a large bowl, cream sugar and remaining butter until light and fluffy.
- Add 1 egg at a time, beating well after each addition.
- Stir in vanilla.
- Combine the flour, baking powder and salt.
- Add to the creamed mixture alternately with milk.
- Beat well after each addition.
- Stir in 1 & ⅓ cups of toasted pecans.
- Pour into 3 greased and floured 9-inch round baking pans.
- Bake at 350 for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- FROSTING:
- Cream butter and confectioners’ sugar in a large bowl.
- Add milk and vanilla.
- Beat until smooth.
- Stir in remaining toasted pecans.
- Spread frosting between layers and over top and sides of cake.
- (I used an extra heaping ⅓ cup of pecans to sprinkle on center top of the cake, maybe a 4-inch circle.)
