Butter pecan is one of our all-time favourite cakes. It’s buttery, rich and perfect with a cup of tea.
Cake
¼ cup butter
2 cups chopped pecans
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
2 tsp baking powder
1 cup milk
2 ½ cups BCF Partially Sifted Flour
In a frying pan, melt the 1/4 cup butter on medium-low heat. Add the pecans and toast just until fragrant (about 3 minutes). Set aside to cool. Beat the 1 cup of butter until fluffy. Add in the sugar and beat again. Add in the eggs one at a time, beating between each addition. Add in the vanilla, baking powder and milk and beat once again. Finally, add the flour and mix just until combined. Fold in the pecans. Pour the batter into two 9 inch cake pans that have been greased and floured. Bake at 350°F for 30 minutes.
Brown Sugar Buttercream
1 cup butter
¼ cup brown sugar
1 tsp vanilla
2 cups icing sugar
Beat the butter until fluffy. Add in the brown sugar and vanilla and beat again. Slowly add in the icing sugar and beat until you have a spreadable consistency. Frost the cake once is has cooled