Pecan Pie Cake
Source of Recipe
Southern Living
List of Ingredients
3 cups pecans, finely-chopped & toasted, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
PECAN PIE FILLING
1/2 cup dark brown sugar, firmly packed
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half and half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
OPTIONAL PASTRY GARNISH
1 package Pillsbury pie crusts (15 oz) refrigerated
1 large egg
1 tablespoon water
24 pecan halvesRecipe
Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake
pans; shake to coat bottoms and sides of pans.
Beat 1/2 cup butter and shortening at medium speed with an electric mixer
until fluffy; gradually add sugar, beating mixture well. Add egg yolks, 1 at
a time, beating until blended after each addition. Stir in vanilla.
Add flour and baking soda to butter mixture alternately with buttermilk,
beginning and ending with flour. Beat at low speed until blended after each
addition. Stir in remaining 1 cup pecans.
Beat egg whites at medium speed until stiff peaks form; fold one-third of egg
whites into batter. Fold in remaining beaten egg whites. (Do not over mix.)
Pour batter into prepared pans.
Bake at 350 degrees for 25 minutes or until done. Cool in pans on wire racks
10 minutes. Invert layers with corn syrup, and cool completely.
Spread half of Pecan Pie Filling on 1 layer, pecan-side up. Place second
layer, pecan side up, on filing; spread with remaining filling. Top with
remaining cake layer, pecan side up. arrange Pastry Garnish on and around
cake, if desired.
Pecan Pie Filling: Whisk together first 6 ingredients in a heavy 3-quart
sauce pan until smooth. Bring mixture to a boil over medium heat, whisking
constantly; boil 1 minute or unit thickened. Remove from heat. Whisk in
butter and vanilla. Place a sheet of wax paper directly on surface of
mixture to prevent a film from forming; chill 4 hours. (Makes about 3 cups)
Pastry Garnish: Unfold piecrust, and press out fold lines. Cut 8 to 10
leaves from each piecrust with a 3-inch leaf-shaped cutter. Mark leaf veins,
using tip of a knife. Reserve pastry trimmings.
Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls. Coat with
vegetable cooking spray, and place on a lightly greased baking sheet. Drape
a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
Bake at 425 degrees for 6 to 8 minutes or until golden. Cool on a wire rack
10 minutes. Gently remove leaves from foil.
Pinch 12 pea-size pieces from pastry trimmings. Place between pecan halves,
forming sandwiches. Cut remaining pastry into 2-inch pieces; wrap around
pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.
Brush with egg mixture, and place on baking sheet. Bake at 350 degrees for
10 minutes or until golden. Cool on wire rack. (Makes 16 to 20 pastry
leaves; 12 pecan pastries) This recipe yields 1 (3-layer) cake.
NOTE: To chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).
COMMENTS: Leaf-shaped cutters transform refrigerated piecrust into flaky leaf and pecan shell garnishes for this rich cake.
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