Pecan cake with Fondant Frosting

Pecan cake with Fondant icing

This is a wonderful, light fluffy, moist cake with chopped pecans and a light fluffy frosting that resembles a light fondant.  It calls for a lot of egg whites and no egg yolks, but you can save the yolks for a pudding the next night.  The pecan lovers in your family will love this cake.  I know it is one of my favorites.


3 cups flour

1 tablespoon baking powder

1 tsp. salt

1/2 cup milk

1/2 cup water

1 tsp. vanilla extract

1/4 tsp. almond extract

3/4 cup unsalted butter

1 3/4 cup sugar

3/4 cup chopped pecans

3 large egg whites


2 large egg whites

1 tsp. vanilla

1/8 tsp. almond extract

1/2 tsp. salt

3 cups sugar

1/2 cup light corn syrup

3/4 cup water

1/4 cup chopped pecans

Preheat oven to 350 degrees.  Grease and flour two 9 inch round cake pans, or three 8 inch round cake pans (I always put a circle of parchment paper in the bottom of each pan and then grease the paper).  Whisk together the flour, baking powder and salt.  Set aside.  Combine milk, water and extracts.  In a marge mixing bowl cream the butter and sugar until light and fluffy.  Add the dry ingredients in thirds, alternating with the milk mixture.  Scrape the bowl and then add the pecans.  In a separate bowl and clean beaters, beat the egg whites until stiff but not dry.  Fold the egg whites into the batter, gently.  Divide the batter between the two pans.  Bake for 40-45 minutes, until a toothpick stuck into the center comes out clean.  Remove from oven and cool on racks before removing from pans.

Now make the frosting.  Beat the egg whites until foamy.  Add the extracts and salt.  Beat until the egg whites hold a medium peak.  In a medium saucepan with a tight-fitting lid, place the sugar, corn syrup and water.  Cook over medium heat stirring until the sugar dissolves.  Cover the pan for 2-3 minutes so the sugar crystals on the side slide down into the rest of the syrup.  Remove the lid and cook the syrup to 244-248 degrees on a candy thermometer.  Remove from the heat and with the mixer running, pour the hot sugar syrup slowly down the side of the mixing bowl into the egg whites.  Continue beating until the frosting stands in peaks and loses its gloss.  It should take about 10 minutes.  This frosting will be a little thicker than a 7 minute frosting.  Spread in between layers and over top and sides of cake quickly.  Sprinkle chopped pecans over center of cake.


2 thoughts on “Pecan cake with Fondant Frosting

  1. Pingback: Orange Almond Cake | Recipes for a Healthy You

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