Pecan Cake with Brown Sugar Frosting….
And Caramel Sauce….
And Butter Pecan Ice Cream….
Okay, that all may be a bit excessive. Maybe if I made desserts more often I wouldn’t attempt to put it all on one plate at the same time.
It could be ‘gilding the lily’.
Or it could just be really, really good.
I received no complaints from our guests and sent them all home with a wedge of cake.
I was able to make this wonderful cake thanks to the gift of pecans from ma belle-soeur and beau-frere in Hawaii.
I combined a few recipes I found on-line but I ran into a slight problem. One of the recipes said to use a 15 cup bundt pan and the other said a 10″ tube pan. The one using the 10″ pan actually had more flour and nuts in the recipe – which, in retrospect, should have been a big red flag.
I ignored it because it didn’t fit my plans…..
I made the cake and put it into my pan, which is a 10″ bundt cake pan that holds 10 cups.
Do I read directions? Of course. Do I follow them? When it suits me…. maybe.
The batter filled it to the brim.
Normally, my cake batters are about 1 – 1 1/2 inches below the brim.
I then spent the next hour worrying that it was going to overflow and make a proper mess in my oven and ruin my cake.
It rose way above the pan.
I think, because of all the nuts and the batter being very thick, it didn’t overflow.
Because of the height I had to bake it 10 minutes longer then either recipe.
Then I spent a day worrying that it wouldn’t be good…. So I made the caramel sauce in case it was dry from being baked too long.
I needn’t have worried and the caramel sauce wasn’t necessary…. But it was really good and we ate it anyway.
I love gilded lilies.
Pecan Cake with Brown Sugar Frosting
Total time: 2 hours
- 2 1/2 cups (20oz, 600gr) dark brown sugar, packed
- 2 cups (16oz, 480gr) butter, soft
- 6 large eggs
- 1 tbs vanilla
- 4 cups (17.5oz, 520gr) flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (8oz, 240ml) milk
- 4 cups (17oz, 500gr) chopped, toasted pecans
- Brown Sugar Frosting:
- 1/2 cup (4oz, 120gr) dark brown sugar
- 2oz (60gr) butter
- 1/4 cup (2oz, 60ml) heavy cream
- 1 – 1 1/2 (4 – 6oz, 100 – 150gr) cups powdered sugar
- Caramel Sauce
- 1 cup (8oz, 240gr) dark brown sugar
- 1/4 cup (2oz (60gr) butter
- 1/2 cup (4oz, 120ml) heavy cream
- 2 tsp vanilla
- pinch salt
- Butter and flour a 10″ (25cm) tube pan
- Preheat oven to 325F (165C)
- Toast pecans by spreading flat on a baking sheet and baking for 5 minutes.
- Remove pecans and roughly chop.
- Put pecans in a bowl and toss with 1/4 cup of the flour.
- Cream butter until fluffy.
- Add brown sugar and beat until fluffy.
- Add vanilla.
- Add eggs, one at a time, mixing well after each egg.
- Combine remaining flour (3 3/4 cups), baking powder, salt.
- Add dry ingredients to butter mixture, alternating with milk, and beat on low speed after each addition.
- Stir in pecans.
- Pour into prepared pan and bake, 1 hour and 20 – 30 minutes, or until toothpick inserted into center comes away clean. Start testing after 1 hour 15 minutes.
- Remove and cool for 20 minutes, then remove from pan and allow to cool completely.
- Brown Sugar Frosting:
- Heat brown sugar, butter and cream to boiling in a saucepan.
- Boil, stirring constantly, 1 minute
- Allow to cool for 5 minutes (or less).
- Add powdered sugar, 1/3 cup at a time, stirring well after each addition, until desired thickness..
- Spoon glaze on cake
- Caramel Sauce:
- Heat all ingredients to boiling in a small saucepan, whisking constantly.
- Boil for 6 minutes, whisking,
- Remove from heat and allow to cool.
I should also mention that this cake is very, very heavy.
It would easily serve 16 – 20. We had 8 for dinner and everyone had a reasonable slice, I sent a large wedge home with everyone and we have had 3 more slices each.
If / when I make it again I think I will try to make a smaller version.
But it was really, really good!
One last thing….
I think the recipe for the Caramel Sauce came from the Pioneer Woman’s blog, but I’m not sure….
When I was looking for a recipe her site came up but, as I couldn’t bear to waste my time looking at a million photos of bubbling sugar, I immediately backed out of it. I ended up on the Food Network site, which is almost as irritating, and I think reference was made to her recipe.
As I couldn’t find a print button on that site, I scribbled down the ingredients and that was that.
Thank you, thank you, thank you for the pecans…. you know who you are 😉