Pecan Cakes
Recipe from
Better Homes and Gardens
These sweet little dessert cakes need nothing more than raspberries or powdered sugar to dress them up. A lovely addition to any Christmas menu.

Servings:
Makes 24 cakes.
Prep Time:
25 mins
Total Time:
45 mins
Ingredients
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1 cupbutter, softenedsee savings

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1-1/2 cupsgranulated sugarsee savings

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2-1/2 tsp.baking powdersee savings

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1 tsp.vanillasee savings

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1/2 tsp.saltsee savings

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3eggssee savings

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2-1/4 cupsall-purpose floursee savings

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1/2 cuppecans, toasted and groundsee savings

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1-1/4 cupsmilksee savings

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Powdered sugarsee savings

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Fresh raspberriessee savings

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Fresh mint leavessee savings

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1 recipeRaspberry-Cranberry Sauce (see Recipe Database)see savings

Directions
1.
Preheat oven to 350 degrees F. Grease and flour twenty-four 2-1/2-inch muffin cups; set aside.
2.
In mixing bowl beat butter with electric mixer on medium speed 30 seconds. Gradually beat in sugar until combined, scraping sides of bowl occasionally. Beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating after each addition.
3.
In a separate bowl combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined. Spoon batter into prepared muffin cups.
4.
Bake 15 to 18 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on rack 5 minutes. Remove from pans. Cool completely on racks. Before serving, top with powdered sugar, raspberries, and mint. Serve with Raspberry-Cranberry Sauce. Makes 24 cakes.
Make-Ahead Tip
Up to 1 month ahead prepare Pecan Cakes. Cool completely. Place cakes in an airtight container; label; freeze. Let stand at room temperature for 1 hour or up to 24 hours before serving.
Nutrition information
Calories 190, Total Fat 10 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 48 mg, Sodium 142 mg, Carbohydrate 22 g, Total Sugar 14 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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