Harvest Pecan Cake – a delicious recipe with butter, flour, salt, baking powder, eggs, light brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Have butter at room temperature.
2
Sift dry ingredients. Separate eggs.
3
Beat egg whites until stiff but not dry.
4
Beat egg yolks in large bowl.
5
Cream together butter and brown sugar.
6
Add yolks.
7
Mix well.
8
Combine milk, vanilla and dissolved coffee. Add dry ingredients to brown sugar and butter mixture alternately with liquid, beginning and ending with dry ingredients.
9
Add pecans and fold in egg whites.
10
Bake in tube pan sprayed with Pam or greased and floured in preheated oven at 325u00b0.
11
Place in pan of water on bottom rack to prevent overbrowning.
12
If cake browns too fast, place piece of foil on top.
13
Bake for about 1 hour.
14
Needs no frosting but you can if you want it.
3341
kcal
Calories
202
g
Fat
338
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 c. butter or oleo, 4 1/2 c. all-purpose flour, sifted, 1/4 tsp. salt, 1 tsp. baking powder, and more.
Yes, Harvest Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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