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    You are in: Home / Recipes / Pecan Cake Recipe
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    Pecan Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    0 mins

    1 hr 10 mins

    teapotter's Note:

    Similar to a pound cake but not quite the same. I have had this in my files for 30 years. It came from some long forgotten recipe book once borrowed from the library.

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    Units: US | Metric

    Sugar Glaze


    1. 1
      Grease a 10 inch bundt pan. Dust with flour, tapping out the excess.
    2. 2
      In a large bowl of electric mixer, beat the butter or margarine until fluffy. Gradually add brown sugar and beat until very light and fluffy.
    3. 3
      Beat egg yolks until thick and fold into the butter/sugar mixture.
    4. 4
      Sift flour, baking powder and salt onto wax paper. Add to batter alternately with cream and vanilla. Mix well. Fold in pecans.
    5. 5
      Beat egg whites until stiff but not dry in a medium sized bowl. Fold into batter.
    6. 6
      Turn into prepared pan. Bake at 325 F for 1 hour and 10 minutes or until center springs back when lightly pressed with finger tip.
    7. 7
      Cool cake in pan on wire rack. Remove from pan.
    8. 8
      To make glaze, combine icing sugar and vanilla in a small bowl and add enough milk to make a thick pouring consistency. Spoon glaze over top of cake. Decorate with additional pecan halves if desired.

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    Nutritional Facts for Pecan Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 567.4
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 13.3 g
    Cholesterol 115.3 mg
    Sodium 218.9 mg
    Total Carbohydrate 60.3 g
    Dietary Fiber 2.6 g
    Sugars 38.1 g
    Protein 6.8 g

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