Pecan cake won fair hearts

The Baltimore Sun

Yvonne Allen of Jamestown, N.C., was looking for a recipe for a butter pecan cake. Mary Blair of Ellicott City sent in her recipe for the cake that she says won second place in the open division at the 1963 Howard County Fair.

Her recipe makes an outstanding old-fashioned three-layer cake chock-full of buttery toasted pecans. I found that her recipe did not make enough frosting to ice the entire cake, so I just frosted between the layers and on the top.

While the presentation left a little to be desired, having less frosting turned out to be a good thing. The taste of the cake really came through. If you're concerned about having a beautifully iced and finished-looking cake, I would recommend doubling the frosting recipe.

Old-Fashioned Toasted Butter Pecan Cake

Serves 14 to 16

1 1/4 cups butter (divided use)

2 cups chopped pecans

2 cups sugar

4 eggs

3 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla

FROSTING:

1/4 cup plus 2 tablespoons butter

6 cups sifted powdered sugar

1/3 cup evaporated milk

1 1/2 teaspoons vanilla

toasted pecans reserved from cake

For cake: Preheat the oven to 350 degrees. Melt 1/4 cup butter in a 13-inch-by-9-inch-by-2-inch baking pan. Stir in pecans and bake for 10 to 15 minutes or until lightly browned, stirring frequently. Set aside.

Cream remaining 1 cup butter; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in vanilla and 1 1/3 cups of the toasted pecans (reserve the rest of the pecans for frosting).

Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely before frosting.

To make frosting: Cream butter, then add sugar with milk, beating until light and fluffy. Stir in vanilla and reserved toasted pecans. Spread butter pecan frosting between layers and on top and sides of cake.

Per serving (based on 16 servings): 657 calories, 6 grams protein, 31 grams fat, 13 grams saturated fat, 93 grams carbohydrate, 2 grams fiber, 103 milligrams cholesterol, 151 milligrams sodium

RECIPE REQUESTS

Miriam Nicholas of Glen Burnie is looking for a recipe for corn pudding that calls for sweetened condensed milk instead of sugar.

Dorothy Boulware of Baltimore says she used to have a recipe for banana bread that was made in a blender and used vegetable oil, honey and whole-wheat flour, among other ingredients.

Correction: The recipe for Bread Pudding With Lemon Sauce in the Feb. 13 Recipe Finder incorrectly listed an ingredient twice. The pudding part of the recipe should have just 1/2 cup sugar.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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