Mom’s Pecan Cake

1½ cups unsalted butter; divided
6 large eggs; separated
1½ teaspoons baking soda
1½ cups buttermilk
1 teaspoon vanilla extract (or more)
½ teaspoon sea salt
1 cup granulated sugar
2½ cups powdered sugar
2½ cups cake flour
Pineapple Pecan Topping
Pecan Valley Pecan Halves
Pecan liqueur1. Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container and the other 3 in another.
2. Preheat oven to 350ºF. Grease Bundt pan (or small tube pan and a loaf pan).
3. Soften ½ cup butter in a large bowl; add powdered sugar and beat until thoroughly mixed.
4. Add 3 egg yolks, one after another, and continue beating.
5. Add vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.
6. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.
7. In another bowl, sprinkle about ½ teaspoon salt on egg whites. Beat until stiff, but not dry. Fold egg whites into batter. Pour batter into prepared Bundt pan.
8. Bake in a preheated oven for about 30 to 35 minutes, or until toothpick inserted in center comes out clean.
9. Drizzle cooled cake with pecan liqueur.

Pineapple Pecan Topping
½ cup unsalted butter
1 tablespoon of pineapple juice
2 cups light brown sugar; firmly packed
⅔ cups water; plus 2 tablespoons
2 tablespoons Karo syrup1. Melt butter in large skillet over medium heat; add pineapple juice and the brown sugar.
2. Add water and Karo and cook at a high, rolling boil for about 3 minutes; stir in 2 tablespoons hot water.
3. Pour syrup into Bundt pan, pave bottom with pecans. Set aside

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