Crushed crackers, butter, and cream are used to bake roasted pearl onions.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 16 |
| Yield: | 1 3-layer 9-inch cake |
Ingredients
- 1 ¼ cups butter
- 2 cups chopped pecans
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups white sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- ¼ cup butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups sifted confectioners’ sugar
- ⅓ cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch layer pans.
- Melt 1/4 cup butter in a heavy skillet over medium heat. Add pecans; cook and stir until browned, 10 to 15 minutes. Set aside.
- Sift flour, baking powder, and 1/2 teaspoon salt; set aside.
- Cream 1 cup butter and 2 cups white sugar in a large mixing bowl until light and fluffy. Blend in eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Fold in 1 1/3 cups pecans. Pour batter into the prepared pans.
- Bake in the preheated oven until cake is golden brown and springs back when lightly touched in center, 25 to 30 minutes. When cake is cool, blend remaining 2/3 cup pecans with frosting; spread between layers and on top.
- Cream 1/4 cup butter in a mixing bowl. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 cups confectioners’ sugar, and 1/3 to 1/2 cup cream. Beat until smooth and spreadable. Thin with additional cream if needed.
Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 319 mg |
| Sugars | 57 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I used a cream cheese frosting instead, which I thought gave a nice counterbalance to the sweetness of the cake — recipe came out great!
Family loved it!!!
It looks wonderful. I have a question, the accompanying photo shows the cake as baked in a bundt pan rather than 3 9″ pans. I would like to try that but don’t know what the baking time would be. Anyone have ideas?
To avoid dryness in the finished product, Use heavy whing cream instead of regular milk.
This cake has truly excellent flavor and is fairly simple. But mine come out dry. I measured properly, did not over mix, baked for 22 minutes, and even added a 1/4 cup oil. Still dry. The icing is very sweet and was not quite enough to frost a 3 layer cake – I made 1 1/2 batches and that was perfect. I might bake this again but with adjustments.
Sounds good
This cake is tasty, but unfortunately it came out dry for me as well. The only thing I did differently was, I used 3 cups + 6 tbls of sifted cake flour (hoping that would nix the dryness reported by others. By the way, I spooned the cake flour into the measuring cup as recommended by a reviewer). I’m not knowledgeable enough to know enough to know exactly how to “correct” this. Also, I suggest at least 50% more frosting if making 3 layers. I spread it on thin, yet still had half of the perimeter to cover. I ended up making 25% more frosting & just was able to cover cake thinly. I will make it again, however, because it would be incredible if moist!
I used cake flour. i added sour cream as part of the milk, I used real butter, reduced baking powder, added baking soda, cooked about 25 min. It tasted so dry.
I followed the cake part recipie and instructions down to the letter and it was good but not great. The cake was a little dry and stiff. Next time I will cook it a little less time. Also, it was a bit too nutty for me. So I will either use less nuts on the cake or none on the icing. I did not follow the icing recipe but instead found one that was just a plain buttercream.
5 stars! Love, love, LOVE this cake!
If cake is dry what I love to do when baking is fill a small pan with boiling water and place on top rack while the cake is on lower rack cooking..helps to keep the cake moist
To all the folks who thought the cake was on the dry side, how are you measuring your flour ? Do not dip your cup into the flour….always spoon lightly into the cup, then level the top. Too much flour can make a big difference, even several tablespoons. I adjusted this recipe slightly ….added 1/4 cup vegetable oil, added 1/2 t. baking soda and reduced baking powder to 11/2 teaspoons…and added 1/3 cup sour cream as part of the milk measurement. The resulting cake was so moist, so light, so wonderful. I also salted the pecans which I sautéed in a skillet with the butter. My guests love the salty sweet flavor profile. Huge huge hit at the restaurant where I work.
I am doing a project and i pick this bc i think it look gudd
This is a good cake. I made it as a request for Christmas, and it was a big hit.
Perfect!!!
One word YUM
OMG this cake is awesome!!!! everyone loved it i made it twice once to try the other to make cupcakes and they all got eaten in that same day. thank you for sharing it
Giving it 4 stars because it was a little dense with the AP Flour. But when I tried it again with Cake Flour, it was perfect. I layered it with a Maple Cream Cheese Frosting and it was wonderful 🙂
I don’t know what I did wrong, but this cake was very dry and had no taste. I re-read the directions, and couldn’t figure out what I did wrong. I won’t be making this again. Sorry
Cake was dry, bland flavored, frosting was gritty.
OK, I just made this cake today. It tastes like flour-y pancakes and WAY too sweet. I only put 1 1/2 cups of sugar thinking that would be less sweet. I am a cake baker and decorator and this was VERY DISAPPOINTING!! I wish I could give it NO STARS.