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You Asked For It | Butter Pecan Cake

  • By Ellen Folkman, Times Correspondent

Tuesday, October 23, 2012 4:30am

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.

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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 youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>Moderate

Butter Pecan Cake

2 ⅔ cups chopped pecans, divided

1 ¼ cups butter, softened, divided

2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

For the frosting:

1 cup butter, softened

8 to 8 ½ cups confectioners' sugar

5 ounces evaporated milk

2 teaspoons vanilla extract

Place pecans and ¼ cup of butter in a baking pan. Bake at 350 degrees for 20 to 25 minutes or until toasted, stirring frequently; set aside to cool.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a separate bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in 1 ⅓ cups of the toasted pecans.

Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan and remove to wire racks to cool completely.

To make frosting: Cream butter and 8 cups confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Makes 12 to 16 servings.

Source: Eleanor Pielak of Oldsmar

You Asked For It | Butter Pecan Cake 10/23/12 [Last modified: Tuesday, October 23, 2012 4:30am]

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