I am smitten as a kitten for this toasted pecan cake. It looks pretty, tastes fabulous, and is wonderful for serving around a table with good friends. Enjoy a cup of coffee or tea with your cake or better yet add a dollop or two of ice cream to your plate. Yum! I can’t get enough of this deliciousness. You won’t want to share this cake with others because it is just so darn good but, lady friend, you have to or else you’ll be dubbed an impolite glutton haha! I actually stashed a few pieces of this cake in the freezer to enjoy at a later date. I did the same thign with my wedding cake and my hubby and I ate it one year later on our anniversary 🙂
Sweet! I’m totally going to make my own frosting for this cake.
Ingredients
1-1/4 cups Kerrygold butter, softened, divided
2 cups chopped pecans
2 cups Domino sugar
4 eggs
2 tsp McCormick vanilla extract
3 cups Gold Medal all-purpose flour
2 tsp Clabber Girl baking powder
1/2 tsp Morton salt
1 cup Borden milk
FROSTING:
2 pkg. (8 ounces each) Philadelphia cream cheese, softened
1 cup butter, softened
1 pkg (2 pounds) confectioners’ sugar
2 tsp vanilla extract
2 to 3 tbls. milk
2/3 cup Fisher chopped pecans, toasted
Instructions
In a small heavy skillet, melt 1/4 cup butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.
Enjoy.
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Quick Tip: Take this cake with you to your next family gathering and watch how envious your in-laws become of your baking skills.
Thank you The Two Bite Club for this great photo.