Toasted Butter-Pecan Cake(Mrs. Colley E. Pittman)
Toasted Butter-Pecan Cake(Mrs. Colley E. Pittman) is an moderately easy dinner. Made with 2 c. pecans, chopped, 1 1/4 c. butter or margarine, 3 c. sifted flour, 2 tsp. baking powder and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Toast pecans in 1/4 cup butter in a 350° oven for 20 to 25 minutes.
Stir frequently.
Sift flour with baking powder and salt. Set aside. Cream remaining butter. Gradually add sugar, creaming well. Blend in one egg at a time, beating well after last egg. Alternately add dry ingredients and milk. Stir in vanilla and 1 1/3 cups pecans.
Reserve remaining pecans for frosting.
Turn into three 8 or 9-inch round layer pans, well-greased and floured. Bake at 350° for 25 to 30 minutes. Cool.
🍷 Perfect Pairings
Complete your meal with these
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