OVERNIGHT PECAN CAKE
Prepare the batter for this delicious cake the night before. Cover the bowl
with a clean kitchen towel and leave at cool room temperature overnight. Pop
it into the oven the next morning while you make the coffee and breakfast is
served!
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 liz sticks) butter, softened
1 cup firmly packed brown sugar
2 large eggs, at room temperature
1 cup sour cream
1/2 cup raisins
TOPPING
3/4 cup firmly packed brown sugar
3/4 cup pecans, chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
Preheat the oven to 350°F . Butter a 9 inch square baking pan .. Sift the
flour, baking powder, cinnamon, and salt into a medium bowl. . Beat the
butter and brown sugar in a large bowl with an electric mixer at medium
speed until creamy .. Add the eggs, one at a time, until just blended after
each addition .. With mixer at low speed, gradually beat in the dry
ingredients, alteruating with the sour cream .. Stir in the raisins .. Spoon
the batter into the prepared pan .. Topping: Mix the brown sugar, pecans,
cinnamon, and allspice in a small bowl. Sprinkle over the cake .. Bake for
35-45 minutes, or until a toothpick inserted into the center comes out clean
.. Cool the cake in the pan on a rack. Serve warm.
Makes one 9-inch cake Prep: 20 min .. Cooking: 35-45 min. . Level: 1 .
Keeps: 2-3 days
Readers Digest The Ultimate Soup Cookbook
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