Pecan Spice Cake

"The light taste of spices and the aroma of the pecans go really well with the chilly winter :)"
photo by a user photo by a user
Ready In:
1hr 25mins
12 slices




  • 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.

Questions & Replies

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  1. Very tasty. Mine was a tad dry though. Will definitely try again and perhaps shave a couple of minutes off baking time.
  2. 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!


I'm a 19 year-old crazy for all foods! Although I love to pig-out, I only do that occasionally now coz I'm also quite conscious about my weight! Unlike many others my age, apart from just eating, I also like to cook. I'm still a novice in many things but learning to cook or bake is one of the things I enjoy the most. I currently reside in Hong Kong but will be moving off to college (I took a year off to explore my culinary aspirations or simply took a REAL break...haha) soon in the US. I also love collecting cookbooks or just recipes from here and there and creating my own.
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