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Pecan Cake Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Pecan nuts||1 Cup (16 tbs), chopped|
|Baking powder||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3218 Calories from Fat 1622
% Daily Value*
Total Fat 188 g289.4%
Saturated Fat 70.7 g353.7%
Trans Fat 0 g
Cholesterol 679.9 mg
Sodium 2910.4 mg121.3%
Total Carbohydrates 363 g121.2%
Dietary Fiber 10.9 g43.8%
Sugars 213.9 g
Protein 41 g82.7%
Vitamin A 70.3% Vitamin C 2.1%
Calcium 89% Iron 62.9%
*Based on a 2000 Calorie diet
Cream the butter and sugar together.
Gradually add the egg yolks, beating thoroughly between each addition.
Sift the flour into the mixture.
Add the remaining ingredients, except the egg whites, and stir well.
Beat the egg whites until stiff and fold them into the mixture.
Transfer to a greased and floured 8 inch cake pan and bake for 50 minutes.