Toasted Butter Pecan Cake

The Record’s “Recipe of the Week”:
Toasted Butter Pecan Cake by Reta Biellier

3 T. butter
1-1/3 cups chopped pecans
3/4 cup shortening
1-1/3 cups sugar
1-1/2 tsp. vanilla
2 eggs
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk

4 T. butter, softened
3 cups confectioners sugar
3 T. light cream
1 tsp. vanilla

For the cake, dot the butter over the pecans in a pan. Bake at 350° for 15 minutes. Stir once. Sit aside.

Cream together the shortening and sugar. Add the vanilla and eggs, beating after each one.

Mix together the flour, baking powder and salt. Add to the creamed mixture alternately with the milk, beating after each addition.

Fold in the pecans, saving 1/3 cup. Grease and line the bottoms of two 8” round cake pans with waxed paper. Pour the batter evenly into the prepared pans. Bake at 350° for 35 minutes. Cool for 10 minutes. Remove from pans and cool completely.

For the frosting, mix together the butter, sugar, cream and vanilla until smooth. Stir in the reserved pecans. Beat until creamy. Frost the cooled cake.


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