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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes. Ingredients:
1 cup sugar or 1/2 cup splenda sugar substitute, for baking |
1 cup brown sugar or 1/2 cup splenda brown sugar blend |
4 eggs, beaten |
1 cup vegetable oil |
1 1/2 cups self-rising flour |
1 teaspoon vanilla |
2 cups pecans, chopped very fine |
Directions:
1. Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
2. Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
3. Spoon into prepared pan and bake for 30 to 35 minutes.
4. Good served with a dollop of whipped cream, enjoy.
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