HOLIDAY PECAN CAKE
2 cups pecans, coarsely chopped
11/4 cups butter, softened
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 cup heavy cream
Preheat the oven to 350°F . Butter and flour three 9-inch round cake pans ..
Saute the pecans in 1/4 cup butter in a large skillet over low heat for 20
minutes .. Sift the flour, baking powder, and salt into a large bowl. . Beat
the remaining 1 cup butter and sugar in a large bowl with an electric mixer
at medium speed until creamy. Add the eggs, until just blended after each
addition .. With mixer at low speed, gradually beat in the dry ingredients,
alternating with the milk. Add the vanilla .. Use a large rubber spatula to
fold in the pecans .. Spoon the batter evenly into tire prepared pans ..
Bake for 20-25 minutes, or until a toothpick inserted into the center comes
out clean .. Cool the cakes completely in the pans on a rack . With mixer at
high speed, beat the cream in a small bowl until stiff.
Place a cake on a serving plate and spread with the cream. Continue until
all the cream and cakes are used up, finishing with a cake.
Makes one 9-inch cake Prep: 15 min .. Cooking: 20-25 min .. Level: 1 .
Keeps: 2-3 days
Reader's Digest Cakes
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