Pecan Bundt Cake
Recipe from Family Circle

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


Pecan Bundt Cake

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Ingredients
  • 1-1/2  cups
    unsalted butter, softened
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  • 2-1/4  cups
    packed light-brown sugar
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  • 5 
    eggs, separated
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  • 3-1/4  cups
    sifted all-purpose flour
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  • 1  teaspoon
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1/3  cup
    light cream or milk
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  • 1  teaspoon
    vanilla extract
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  • 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.
6.
Sugar Glaze: 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
Calories 542, Total Fat 35 g, Saturated Fat 13 g, Cholesterol 114 mg, Sodium 97 mg, Carbohydrate 53 g, Fiber 3 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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