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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 16 |
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Similar to a pound cake but not quite the same. I have had this in my files for 30 years. It came from some long forgotten recipe book once borrowed from the library. Ingredients:
1 1/2 cups butter or 1 1/2 cups margarine, softened |
2 1/4 cups firmly packed brown sugar |
5 eggs, separated |
3 1/4 cups sifted flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/3 cup light cream |
1 teaspoon vanilla |
3 cups finely chopped pecans |
1 cup icing sugar |
1 teaspoon vanilla |
5 teaspoons milk, approxmately |
Directions:
1. Grease a 10 inch bundt pan. Dust with flour, tapping out the excess.
2. In a large bowl of electric mixer, beat the butter or margarine until fluffy. Gradually add brown sugar and beat until very light and fluffy.
3. Beat egg yolks until thick and fold into the butter/sugar mixture.
4. Sift flour, baking powder and salt onto wax paper. Add to batter alternately with cream and vanilla. Mix well. Fold in pecans.
5. Beat egg whites until stiff but not dry in a medium sized bowl. Fold into batter.
6. Turn into prepared pan. Bake at 325 F for 1 hour and 10 minutes or until center springs back when lightly pressed with finger tip.
7. Cool cake in pan on wire rack. Remove from pan.
8. To make glaze, combine icing sugar and vanilla in a small bowl and add enough milk to make a thick pouring consistency. Spoon glaze over top of cake. Decorate with additional pecan halves if desired.
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