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.
Frost top and sides of cake with whipped cream frosting: In a small
chilled mixer bowl combine 1 1/2 cups whipping cream, 2 tablespoons sugar and
3/4 teaspoon finely shredded tangerine or orange peel. Beat with chilled
beaters of electric mixer on medium speed until soft peaks form. Use frosting
immediately.
marilyn
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