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Recipe : Entry # 1569
Carolyn Abney
Recipe Title
Butter Pecan Cake
Recipe Theme
Cherokee EC
2 2/3 cups chopped pecans
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla flavoring
1 teaspoon almond flavoring
1/2 teaspoon butter flavoring
1 cup butter, softened
4 eggs
2 teaspoons baking powder
1 cup milk
1 cup butter
4 ounces cream cheese
8 cups confectioners
1 5-ounce can evaporated milk
2 teaspoon vanilla flavoring
chopped pecans for sprinkling on top of cake
Cream sugar and butter together till creamy: add eggs one at a time, beating well after each addition. In separate bowl, combine flour, baking powder and salt; add to cream mixture, alternating with milk. Stir in flavorings and 1 cup of pecans. Pour batter evenly into 3 greased and floured 9-inch cake pans. Bake at 350 for 25-30 minutes until toothpick comes out clean. Remove from pans and let cool on racks.
FROSTING: Cream butter, softened cream cheese and sugar together; add milk and vanilla flavoring. Beat until smooth and creamy. You can add pecans into frosting or sprinkle them on top of cake after frosting. Assemble cake and frost between layers, top and sides. Delicious as an everyday cake or for those special holiday family gatherings.