Pecan-Spice Cake

½ cup unsalted butter
1 cup brown sugar; firmly packed
½ cup granulated sugar
2 eggs; or 1 whole egg; plus 2 yolks
1¾ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon sea salt
½ teaspoon freshly grated nutmeg
½ teaspoon allspice
⅔ cups sour milk
¾ cups Pecan Valley Pecan Pieces
Bake-On-Meringue

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream together butter and sugars.
3. Add eggs one at a time, beating well after each addition.
4. Sift dry ingredients and stir in alternately with sour milk.
5. Blend in nuts. Spread in greased and floured 13-inch-by-9-inch-by-2-inch pan.
6. Top the batter with Bake-On-Meringue.
7. Bake in a preheated oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean.
Bake-On-Meringue
2 egg whites
⅛ teaspoon cream of tartar
1 cup brown sugar; firmly packed
¼ cup Pecan Valley Pecan Pieces1. In a large mixing bowl beat egg whites until frothy.
2. Add cream of tartar, and then gradually beat in brown sugar. Continue to beat until stiff.
3. Spread over unbaked cake batter in pan. Sprinkle with finely chopped pecans.
4. Bake with cake as directed.

Makes enough to cover one 13-inch-by-9-inch cake

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