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Butter Pecan Cake with Butter Pecan Frosting

Source of Recipe

From "My Mother's Southern Desserts" by James Villas


List of Ingredients

For the cake:
• 1 cup (2 sticks) butter, softened
• 1¼ cups chopped pecans
• 1 â…“ cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• â…” cup milk
• 1½ tsp pure vanilla extract

For the frosting:
• ¼ cup (½ stick) butter, softened
• One 1-pound box confectioners' sugar, sifted
• 5 to 7 Tbsp heavy cream
• 1 tsp pure vanila extract


Recipe

Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out any excess flour, and set aside.

In a small baking pan, melt 3 tablespoons of the butter in the oven, then stir in the pecans and toast until fragrant and lightly browned, about 10 minutes. Remove from the oven and let cool.

To make the cake, cream the remaining butter in a large mixing bowl with an electric mixer and gradually add the granulated sugar, beating till smooth. Scrape the mixture into a large, heavy saucepan and beat over low heat until light and fluffy. Remove from the heat and add the eggs one at a time, beating constantly after each addition. In a small mixing bowl, combine the flour, baking powder, and salt and mix well. Add this to the creamed mixture alternately with the milk and stir well with a wooden spoon until smooth, beginning and ending with the dry mixture. Stir in the vanilla and 1 cup of the roasted pecans, reserving the remaining pecans for the frosting.

Scrape the batter into the prepared cake pans and bake till a cake tester or straw inserted int the center comes out clean, about 30 minutes. Cool the layers in their pans for 10 minutes, then remove and let cool completely on a wire rack.

To make the frosting, cream the butter in a large mixing bowl with the electric mixer, then gradually beat in the confectioners' sugar, cream, and vanilla and beat till light and fluffy. Stir in the reserved pecans. Place one of the cake layers on a cake plate and spread about one third of the frosting smoothly over the top. Place the other layer on it and spread the remaining frosting over the top and sides.

Makes one two-layer 9-inch cake; 10 to 12 servings.