Brown Sugar Pecan Cake

Brown sugar pecan cake

I’m not really a cake person, with the exception of a few favorites, but I really like baking cakes for other people. I don’t really like box mix cakes.  I like real cakes.  Lots of flavor and texture.  This is a recipe that has been in my family for a long time.  It is one of the “real” cakes that I like.  It takes some effort, but is well worth it.

Sift together:

2 cups cake flour, sifted

1 1/2 tsp. baking powder

1/2 tsp. soda

1 tsp. salt

Cream 1/2 cup of butter. Add dry ingredients.  Add 1 1/3 cup of brown sugar, packed.  Make sure there are no lumps in the brown sugar. Add 3/4 cup of milk and mix until the dry ingredients are mixed in.  Add 2 eggs and 1 1/2 tsp. vanilla.  Beat at low-speed for at least one minute.  Scrape bowl and beater often.  Fold in 1 cup of finely chopped, toasted pecans. Preheat oven to 375 degrees.  Line bottoms of two round 8 inch pans with parchment paper.  Grease paper and sides of pan with shortening. Divide batter between the two pans.  Bake for 20-25 minutes.  Cool cakes in pans on cake rack for about 5 minutes before turning out,  Loosen from sides with a spatula, turn out onto racks and remove paper.  Allow to totally cool before frosting.

Caramel Frosting

Heat 1/4 cup sugar over low heat until melted and golden brown, stirring constantly.  Remove from heat.  Add 1/3 cup boiling water gradually and stir until sugar is dissolved.  Cream 6 tablespoons of butter and add a dash of salt.  Add 3 1/4 cup of sifted powdered sugar and the caramelized liquid alternately, a small amount at a time. Mix well after each addition.  Frost cooled cake with frosting.  I decorate this different every time, depending on how much time I have.  Some times I just sprinkle the top with chopped pecans, sometimes I arrange pecan halves around the top edge.  And when I have a lot of time, I arrange pecan halves around the center to make a flower design and then press chopped pecans all over the sides, till covered.  Then enjoy.

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