Prep 20 mins
Cook 35 mins
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.
- 236.59 ml sugar or 118.29 ml Splenda sugar substitute, for baking
- 236.59 ml brown sugar or 118.29 ml Splenda brown sugar blend
- 4 eggs, beaten
- 236.59 ml vegetable oil
- 354.88 ml self-rising flour
- 4.92 ml vanilla
- 473.18 ml pecans, chopped very fine
- Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
- Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
- Spoon into prepared pan and bake for 30 to 35 minutes.
- Good served with a dollop of whipped cream, enjoy.
A cousin made this for a family reunion recently. She called her recipe "Georgia Cornbread', too. It was delicious... slightly sweet and different from any cake I'd ever had. She put walnuts in hers instead of the pecans, and dusted the top with powdered sugar. I'll be making it myself the next time we have a family get-together.
This is a southern classic..... Awesome and easy
Good recipe! I baked my cake at a slower temp and a few mins longer and it came out great!