Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

The light taste of spices and the aroma of the pecans go really well with the chilly winter :)

Ingredients Nutrition


  1. Preheat oven to 350F and grease a tube pan.
  2. Cream butter with the (both) sugar until light and fluffy.
  3. Add the beaten eggs and blend well.
  4. Sift in the dry ingredients and alternately, add in the buttermilk, mixing well after each addition.
  5. Stir in the pecans.
  6. Pour into the greased tube pan.
  7. Bake for around 1 hour.


Most Helpful

Very tasty. Mine was a tad dry though. Will definitely try again and perhaps shave a couple of minutes off baking time.

Dar Z December 11, 2005

This cake is so filling and tasty. I made it as part of "Pick your Chef" contest that's going on here on Zaar! Since I didn't have pecans on hand, I had to substitute those with cashewnuts that I had in plenty. The combo of cinnamon and cloves is excellent and it imparts a beautiful hint of spiciness in the cake. Not too over-powering at all and even children enjoyed eating this cake. I prepared the buttermilk at home by taking 1 tbsp. less to 1 cup of milk and adding 1 tbsp. of lemon juice to it, mixing it and keeping it aside for 5 minutes before using it in the cake mixture. Oh and yes, I did halve this recipe and still it made a real huge cake, so, I'd suggest that you halve this recipe to obtain 1 cake that's really huge and good! Another winning recipe that is into my cookbook:) I'm so glad I chose you, Koko-girl, for this contest!

Charishma_Ramchandani January 23, 2003

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