Honey Pecan Cake Recipe

Name: Honey Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vinegar; 1 c. cooking oil; 1 1/2 c. sugar; 3 eggs; 1 tsp. vanilla; 2 c. sifted all-purpose flour; 3 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. ground cinnamon; 1/4 tsp. cloves; 1/4 c. chopped pecans

Servings: persons

1 Tbsp. vinegar
1 c. cooking oil
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. cloves
1/4 c. chopped pecans

1
Combine 1 tablespoon vinegar and enough milk to make 1 cup; set aside.
2
Stir cooking oil into sugar; add eggs and vanilla.
3
Beat 1 minute at medium speed of electric mixer.
4
Sift together flour, baking powder, baking soda, cinnamon and cloves.
5
Add to creamed mixture alternately with sour milk.
6
Beat 1 minute more.
7
Stir in pecans.
8
Pour into greased 10-inch fluted tube pan.
9
Bake in 350u00b0 oven for 40 minutes.
10
Let stand 10 minutes.
11
Remove from pan.
12
Poke holes in hot cake.
13
Drizzle with honey syrup:
14
Boil together 1/4 cup honey, 1 teaspoon water and 1 tablespoon lemon juice.

1537

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. vinegar, 1 c. cooking oil, 1 1/2 c. sugar, 3 eggs, and more.

Yes, Honey 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.

Honey Pecan Cake

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