I'm looking for a recipe for butter pecan cake. Thank you.
Katharine Tapp, Oldsmar
Pecans are a favorite of Eleanor Pielak of Oldsmar and she has had this recipe for many years. It's always a hit with family and friends and I have to say it makes a beautiful presentation. It's a perfect holiday dessert that serves many. If you like pecans, you will enjoy this cake. I think it really does taste a lot like butter pecan ice cream. When toasting the pecans I placed them in a single layer and cut up the ¼ cup butter and put it around the pan. When you stir the pecans, make sure they are coated in the butter. I will warn you that the frosting is very sweet. I used only the 8 cups of the confectioners' sugar. The consistency with the other ingredients was perfect to spread on the cake layers and there was plenty of frosting. Frosting the cake was challenging with larger pecan pieces but not impossible. Take care and time and this three-layer cake will be beautiful on any dessert table.
Sallie Miller Lowell fondly remembers a recipe from Wolfie's restaurant that was in Central Plaza in St. Petersburg. They were crunchy, garlicky pickles that weren't very sour. She has been searching for a recipe for years and hopes a reader has it. New Tampa resident Laura Daniels remembers a local chef preparing a vegetarian stuffed small pumpkin pie. It was stuffed with goodies like raisins, nuts, carrots and more. She has lost her copy and hopes someone can help.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.