Pecan Bundt Cake

Pecan Bundt Cake

This old-fashioned nut cake is generously filled with pecans. Be sure to chop them finely so they spread evenly throughout the cake.

Recipe from Family Circle
SERVINGS
12
PREP TIME
20 mins

Pecan Bundt Cake

This old-fashioned nut cake is generously filled with pecans. Be sure to chop them finely so they spread evenly throughout the cake.

Recipe from Family Circle
Recipe from Family Circle
Ingredients
  • 1 1/2  cups unsalted butter, softened
  • 2 1/4  cups packed light-brown sugar
  • 5   eggs, separated
  • 3 1/4  cups sifted all-purpose flour
  • 1   teaspoon baking powder
  • 1/4  teaspoon salt
  • 1/3  cup light cream or milk
  • 1   teaspoon vanilla extract
  • 3   cups finely chopped pecans, plus pecan halves to garnish
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Directions
1. 
Grease and flour a 12-cup bundt pan.
2. 
With an electric mixer, beat butter in large bowl until fluffy. Gradually add sugar. Beat until very light and fluffy. In a bowl, beat yolks for 5 minutes, until thick; fold into sugar mixture.
3. 
Sift flour, baking powder, salt onto waxed paper; alternately add to yolk mixture with cream and vanilla. Fold in pecans.
4. 
In a large bowl, beat egg whites until they form stiff but not dry peaks. Fold into batter; spread into prepared pan.
5. 
Bake at 325 degrees F for 1 hour, 10 minutes, or until cracked slightly. Cool cake in pan. Remove from pan; spoon on Sugar Glaze. Top with pecan halves.
Sugar Glaze:
1. 
Combine 1 cup confectioners sugar and 1 teaspoon vanilla in a small bowl. Add about 5 teaspoons milk to make a thick, pouring consistency.

nutrition information

Per Serving: cal. (kcal) 542, Fat, total (g) 35, chol. (mg) 114, sat. fat (g) 13, carb. (g) 53, fiber (g) 3, pro. (g) 7, sodium (mg) 97, Percent Daily Values are based on a 2,000 calorie diet
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