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PECAN CAKE WITH TANGERINE CREAM
FILLING
2 1/2 c. broken pecans or walnuts (nuts act as flour)
3 tbsp. flour
4 tsp. baking powder
6 eggs
1 c. sugar
1 (8 oz.) pkg. cream cheese
1/4 c. butter
1/2 c. brown sugar
1 tsp. shredded tangerine or orange peel
1 tsp. vanilla
In a blender container or food processor bowl place half of the pecans. Cover;
blend or process until coarsely ground. Repeat with remaining nuts.
In a mixing bowl, combine pecans, flour, and baking powder. In blender
container or food processor bowl, place eggs and sugar. Cover, blend or process
until smooth. Add nut mixture. Cover; blend or process until smooth, stopping
and scraping sides as needed to mix evenly (mixture will be foamy). Spread in 2
greased and floured 8" x 1 1/2" round baking pans.
Bake in a 350 degree oven for 25 to 30 minutes or until light brown and top
springs back when lightly touched (center may dip slightly). Cool on a wire
rack for 10 minutes. Remove from pans; cool thoroughly on racks.
TANGERINE FILLING: In a small mixer bowl beat cream cheese and butter with an
electric mixer on medium high speed until fluffy. Gradually add brown sugar,
beating for 3 to 4 minutes or until smooth. Stir in citrus peel and vanilla.
To assemble, with a serrated knife cut layers in half horizontally (4 cake
layers total). Place 1 split cake layer, cut side up, on a platter. Spread one
third of the filling atop cake layer. Place another split cake layer, cut side
down, atop filling. Spread top with another on third of the filling. Repeat
with remaining cake layers and filling, ending with a cake layer on top.
marilyn
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