PECAN PIE CAKE
I found this cake in an old Southern Living Cookbook and have thoroughly enjoyed it. I love pecan pie so I knew I would love this. It is a very moist cake. It's not hard to make, but has lots of ingredients. Hope you enjoy. This beautiful picture is also from Southern Living.
Provided by Linda Griffith
Categories Cakes
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans. In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely. Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill. Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.
- 2. If you notice on the picture, the leaves were made using Pillsbury pie crust and cut out with a cookie cutter. I used Voortmans Maple Leaf Cookies. I just took the filling out and laid them on top of the cake. It turned out pretty. One Thanksgiving, I put a rattan horn of plenty on topped filled with candy corn. It was a big hit.
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Ahmad Pathan
[email protected]This cake is a must-try for any pecan pie lover.
Tymon Tredowski
[email protected]I would love to try this cake with different types of nuts.
Miranda Margalitadze
[email protected]The cake was easy to make and it turned out great.
N YM
[email protected]This cake is perfect for a special occasion.
Shuvro De
[email protected]I'm definitely going to make this cake again soon.
Muktar ali Muktar ali
[email protected]This cake is a great way to use up leftover pecan pie filling.
Sana Contreras
[email protected]I would recommend this cake to anyone who loves pecan pie.
Nanteza Sumayya
[email protected]The cake was a little dry, but the pecan pie filling was delicious.
Ziza Wynn
[email protected]I'm not a big fan of pecan pie, but this cake was surprisingly good.
nimra Doll
[email protected]This cake is perfect for any occasion.
Joe Ortiz
[email protected]I would definitely make this cake again.
david swift
[email protected]The pecan pie filling was a little too sweet for my taste, but the cake itself was perfect.
Rana Ahmed Ali
[email protected]I love that this cake can be made ahead of time.
Carol Nitsche
[email protected]The recipe was easy to follow and the cake baked evenly.
abdul aleem
[email protected]I've made this cake several times now and it always turns out great.
143 Sila
[email protected]This pecan pie cake was a hit at my Thanksgiving dinner! The combination of the gooey pecan filling and the moist cake was perfect.