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
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
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.
Sift flour, baking powder, salt onto waxed paper; alternately add to yolk mixture with cream and vanilla. Fold in pecans.
In a large bowl, beat egg whites until they form stiff but not dry peaks. Fold into batter; spread into prepared pan.
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.
Combine 1 cup confectioners sugar and 1 teaspoon vanilla in a small bowl. Add about 5 teaspoons milk to make a thick, pouring consistency.
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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