Feast your eyes on this spectacular Ruffled Butter Pecan cake made by my talented Facebook fan, Renita of Essie’s Delights in Fayetteville, NC! Try her full recipe below!
Ingredients:
2 2/3 cup pecans
3 cup sifted all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 3/4 cup sugar
1/4 cup butter – mix butter with 2 2/3 pecans and toast
1 cup (2 sticks) unsalted butter (room temperature)
1 tsp vanilla extract
1/4 tsp butter extract
1/4 tsp Pecan flavor LorAnn Oils
4 eggs (room temperature)
1 cup milk (room temperature)
Directions:
Adjust oven rack to the lower-middle position and preheat oven to 350 F. Prep three 8” or 9“ round cake pans with flour paste (1 tablespoon flour & 1 tablespoon melted butter mixed) or cooking spray. Apply with a pastry brush to ensure the pan bottom is coated. Lay a round piece of parchment paper. You may use an 8″ x 3″ pan for greater height. Toss pecans in pan with butter for 5-10 mins until you smell them roasting or place in a toaster oven for the same time, do not scorch. To make your cake, mix four, baking powder and salt in a separate bowl. Mix vanilla extract, butter extract, pecan flavor and milk in a separate bowl. Cream the butter and sugar. Mix on medium-low for 2-3 mins until light and fluffy. Add eggs 1 at a time until incorporated. Add the dry mixture and milk mixture alternately (start & finish with the flour mix). Fold in 1 1/2 cups of roasted pecans. Divide batter between pans. If using a 8″ or 9″ pans, bake 20-30 minutes. If using 8″ x 3″ pans, bake 45-50 minutes. Allow cake to cool 5 minutes in pan on a wire rack. Flip onto wire rack. Allow cake to completely cool at least 1-2 hours before frosting.
Butter Pecan Frosting:
1 cup butter (or Crisco)
4 lbs powdered sugar (sifted)
1 tbs of vanilla extract
1 tbs meringue powder
3-4 Tbs Coffee-mate Classic Vanilla Creamer (add more to achieve desired consistency) add a pinch of salt in creamer for flavor
1/2 cup toasted pecans (fold into frosting)
Frosting Directions:
Mix sugar, meringue powder and Crisco on medium speed until texture is a crumbled consistency. Reduce mixer speed and add vanilla extract and Coffee Mate with a pinch of salt. Mix until smooth and creamy (desired consistency). Keep frosting thicker for decorating, or add extra creamer for a thinner spreading consistency. Double the batch if necessary for decorating purposes. Picture used Wilton (Wilton Cake Decorating) tip 104 to decorate. Use remaining toasted pecans for decoration. Enjoy!
Recipe by Renita McPherson from Fayetteville, NC.
Perfect Bake Time with Rushion McDonald
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