Prep 25 mins
Cook 1 hr
The light taste of spices and the aroma of the pecans go really well with the chilly winter :)
- 1 cup butter or 1 cup margarine
- 1 cup white sugar
- 3⁄4 cup brown sugar
- 4 beaten eggs
- 3 cups flour (sifted)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon (you can lessen or add more depending on your own taste)
- 1⁄2 teaspoon ground cloves
- 1 cup buttermilk
- 2 cups roughly chopped pecans
- Preheat oven to 350F and grease a tube pan.
- Cream butter with the (both) sugar until light and fluffy.
- Add the beaten eggs and blend well.
- Sift in the dry ingredients and alternately, add in the buttermilk, mixing well after each addition.
- Stir in the pecans.
- Pour into the greased tube pan.
- Bake for around 1 hour.
Very tasty. Mine was a tad dry though. Will definitely try again and perhaps shave a couple of minutes off baking time.
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!