Texas Pecan Cake – a delicious recipe with pecans, brown sugar, butter, eggs, all-purpose flour, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate eggs.
2
Cream butter and sugar.
3
Add egg yolks and beat well.
4
Beat egg whites until fluffy but not stiff.
5
Fold into creamed mixture.
6
Stir in the flour.
7
Now stir in the nuts and the fruit.
8
Refrigerate dough overnight.
9
The next morning, put dough into an ungreased tube pan.
10
It will go in the pan in chunks, as it is cold, but it will spread as it bakes.
11
Bake 3 hours, beginning at 250u00b0 and gradually increasing heat the last hour and a half until it reaches 350u00b0.
12
The long slow cooking browns the pecans and makes this cake especially good.
13
To decorate the cake, put whole pecans and pieces of pineapple and cherry halves on top of the cake as it rises and begins to bake.
3144
kcal
Calories
191
g
Fat
319
g
Carbs
55
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 7 ingredients. The key ingredients include: 1 lb. shelled pecans, chopped, 1 lb. brown sugar, 1 lb. butter, 6 eggs, and more.
Yes, Texas 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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