Share Your Favorite Cake Recipes

We’re looking for the best cake recipes form your collection. All recipes must be original and the ingredients must include pecans. Each entry must be as a separate e-mail (no attachments please). Include a complete list of ingredients, with the exact quantities in the order they are used. Specific directions (in paragraph form) should include cookware size (example: 10-inch pie pan), cooking time and temperature, and number of servings. By submitting your recipe, you grant us the right to edit and publish the recipe.

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Cherry Nectarine Upside Down Cake

5 tablespoons butter, softened, divided
¼ cup brown sugar; firmly packed
1 cup pitted sweet cherries
2 cups thinly sliced peeled fresh nectarines
1 teaspoon lemon juice
⅔ cups granulated sugar
1 egg
1 teaspoon pure vanilla extract
½ teaspoon almond extract 1 cup plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon sea salt
⅔ cups buttermilk
2 tablespoons Pecan Valley Pecan Pieces; toasted and ground

1. Preheat oven to 350ºF.
2. Melt 1 tablespoon butter; pour into a 9-in. round cake pan; sprinkle with brown sugar.
3. Place a few cherries in center and arrange remaining cherries around edge of pan.
4. Toss nectarines with lemon juice. Arrange nectarines in a circular pattern over sugar, overlapping slices; set aside,
5. In a mixing bowl, cream sugar and remaining butter until light.
6. Add egg and extracts; mix well.
7. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
8. Add almonds; mix well. Spoon over fruit,.
9. Bake in a preheated oven for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes.
11. Run a knife around edge of pan; invert cake onto a serving plate.
12. Serve warm.

Ever-So-Easy Fruitcake

2½ cups all-purpose flour; unsifted
1 teaspoon baking soda
2 eggs; slightly beaten
1 27-ounce jar None Such Ready-to-Use Mincemeat
1 14-ounce can sweetened condensed milk
2 cups mixed candied fruit
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 300ºF. Grease and flour a 10-inch Bundt pan.
2. Combine flour and baking soda; set aside.
3. In another bowl combine egg, None Such , condensed milk, candied fruit and pecans. Blend in dry ingredients. Pour batter into the prepared pan.
4. Bake in a preheated oven for 1 hour and 45 to 50 minutes or until toothpick inserted in center comes out clean.
5. Cool 15 minutes. Turn out of pan.
6. Garnish as desired.

Linda Lee’s Chocolate Pecan Sheet Cake

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 sticks margarine
2 tablespoons cocoa
1 cup water
½ cup buttermilk
2 eggs
1 tablespoon pure vanilla extract
Chocolate Pecan Icing

1. Preheat oven to 350ºF.
2. In a large mixing bowl sift sugar, flour, baking soda and cinnamon.
3. In saucepan melt sticks oleo. Add cocoa and water. Bring to a rapid boil, pour over dry ingredients.
4. Add buttermilk, eggs and vanilla. Pour into greased and floured 13-inch-by-9-inch-by-2-inch baking pan.
5. Bake in a preheated oven for about 25 minutes.

Chocolate Pecan Icing
1 stick margarine
4 tablespoons cocoa
6 tablespoons buttermilk
1 box powdered sugar
1 teaspoon pure vanilla extract
1 cup Pecan Valley Pecan Pieces

1. In a medium saucepan bring oleo, cocoa and buttermilk to a boil. Remove from heat.
2. Add powdered sugar, vanilla and pecans. Stir until smooth.
3. Spread over warm cake.

Martha Stewart’s Carrot Cake

1½ cups (3 sticks) unsalted butter, melted plus more for pans
3 cups all-purpose flour, plus more for pans
1 cup (3 ounces) Pecan Valley Pecan Halves
1 pound large carrots, peeled
3 large eggs, room temperature
⅓ cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
Orange Cream Cheese Frosting
Candied Carrot Strips

1. Preheat oven to 375ºF.
2. Butter two 8-inch-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside.
3. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool.
4. Reduce oven temperature to 300ºF.
5. Finely chop pecans and set aside.
6. Using the smallest holes (less than ¼-inch in diameter) of a box grater, grate carrots, yielding 2½ cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
7. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
8. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
9. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread ¾ cup frosting over top. Place a second cake layer on top, and spread with another ¾ cup frosting. Repeat with third layer and another ¾ cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
10. If using the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of second hand, gently squeeze the carrot strip and slide fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
11. Gently place tapered end of drained carrot strip in center of cake, and gently press it down the side; place a second strip next to it. Continue applying strips around entire cake every 2-inches. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve.

Orange Cream Cheese Frosting
¾ cup (1½ sticks) unsalted butter, room temperature
3 eight-ounce bars cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
Pinch of sea salt

1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes.
2. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more.
3. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.

For the Candied Carrot Strips
4-5 large carrots, peeled
6 cups granulated sugar
4 cups water

1. Using a mandoline, slice carrots lengthwise into ⅛-inch-thick strips, and set aside.
2. In a medium stockpot combine sugar and water. Bring to a boil, stirring to dissolve sugar.
3. Add carrots, reduce to a simmer, and cook until translucent, 10 to 12 minutes.
4. Will keep refrigerated in syrup in an airtight container for up to 3 days.

Makes one 8-inch layer cake

Miniature Fruitcakes

¾ cups granulated sugar
¼ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon sea salt
1½ cups Pecan Valley Pecan Pieces
1 cup chopped dates
¾ cups chopped mixed candied fruit (about 4 ounces)
2 eggs, separated
½ teaspoon pure vanilla extract
Halved candied cherries

1. Preheat oven to 275ºF.
2. In a bowl, combine the sugar, flour, baking powder, salt, pecans, dates and candied fruit.
3. Combine egg yolks and vanilla; stir into dry ingredients.
4. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tin tightly with heavy-duty aluminum foil.
5. Bake in a preheated oven for 1 hour.
6. Uncover; top each fruitcake with cherries.
7. Continue baking for 5 minutes longer or until a toothpick inserted near the center comes out clean.
8. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely.

Yield: 1 dozen

Paula Deen’s Banana-Pecan Cake

2 cups all-purpose flour
½ teaspoon baking soda
½ cup solid vegetable shortening
1½ cups sugar
2 eggs
2 ripe bananas, mashed
¼ cup buttermilk
1 teaspoon pure vanilla extract
1 cup Pecan Valley Pecan Pieces
Carmel Frosting

1. Preheat oven to 350ºF. Grease and flour 2 (9-inch) cake pans.
2. For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black pecans.
3. Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.
4. Meanwhile, prepare frosting.
5. Sandwich 2 layers of cake with frosting.
6. Frost the outside of the cake. Press chopped pecans on the sides of the cake, if desired.

Carmel Frosting

½ cup (1 stick) butter, softened

1 cup brown sugar; firmly packed

⅓ cup heavy cream, plus more as necessary

1 tablespoon pure vanilla extract

1 16-ounce box confectioners’ sugar

1. Melt butter in small saucepan. Add brown sugar and ⅓ cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.
2. Using a handheld electric mixer, beat in confectioners’ sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.

Pecan Angel Food Cake

1½ cups egg whites (about 12)
1 cup all-purpose flour
1 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1½ cups granulated sugar
1½ cups Pecan Valley Pecan Pieces
Whipped cream, optional

1. Preheat oven to 350ºF.
2. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
3. Sift flour twice; set aside.
4. Add cream of tartar and vanilla to egg whites; beat on medium speed until soft peaks form.
5. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form.
6. Gradually fold in flour, about ¼ cup at a time.
7. Fold in pecans. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
8. Bake in a preheated oven for 35 to 40 minutes or until lightly browned and entire top appears dry.
9. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; remove cake.
10. Serve with whipped cream if desired.

Prairie State Oatmeal Cake

1 cup quick-cooking rolled oats
1½ cups boiling water
1½ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking soda
½ cup shortening
1 cup granulated sugar
1 cup brown sugar; firmly packed

2 eggs
6 tablespoons unsalted butter
1 cup coconut
⅔ cups brown sugar; firmly packed
2 tablespoons milk
¾ to 1 cup Pecan Valley Pecan Pieces
½ teaspoon sea salt

1. Preheat oven to 350ºF.
2. Grease a 13-inch-by-9-inch-by-2-inch baking pan. Set aside.
3. In small bowl, combine oats and boiling water; let stand 20 minutes. In medium bowl, combine flour, cinnamon, baking soda, and salt.
4. In large bowl, beat granulated sugar, the 1 cup brown sugar, and the shortening on medium speed of electric mixer until combined. Beat in eggs. Beat in oatmeal mixture.
5. Gradually add flour mixture, beating until combined (if necessary, stir in last portion by hand). Turn the batter into prepared pan.
6. Bake in a preheated oven for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack.
7. In saucepan, combine butter, coconut, the ⅔ cup brown sugar, and the milk Cook and stir until boiling. Stir in pecans. Spoon over hot cake. Cool.

Makes 16 servings

Strawberry-Pecan Cake

1 box white or yellow cake mix (approximately 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 3-ounce package strawberry flavored gelatin
½ cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup Pecan Valley Pecan Pieces
Strawberry Cream Cheese Icing

1. Preheat oven to 350ºF.
2. Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended.
3. Stir in 1 cup mashed strawberries and 1 cup pecans.
4. Pour batter into 3 generously greased and floured 8- or 9-inch round layer pans.
5. Bake in a preheated oven for 35 minutes, or until cake tests done*.
6. Spread frosting over cake layers and sides of cake
7. Store cake in an airtight container or wrapping; refrigerate.

Note: Lightly touch cake in the center with a finger; if it springs back, the cake is done.

Strawberry Cream Cheese Icing
1 8-ounce package cream cheese, room temperature
½ stick margarine (2 ounces), room temperature
1 teaspoon pure vanilla extract
½ cup Pecan Valley Pecan Pieces
½ cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1½ pounds)

1. To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved.
2. Stir in drained strawberries and pecans.
3. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.