675 - Pecan Bundt Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
675 - Pecan Bundt Cake
(by Shirley McNevich)
1 1/2 cups unsalted butter (softened)
2 1/4 cups Domino's dark brown sugar (packed)
5 eggs (separated)
3 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1 tsp. vanilla
3 cups finely chopped pecans (extra pecan halves to garnish)
In a mixer, beat egg whites until stiff--set aside. In a separate mixer bowl add egg
yolks--beat for 5 minutes until thick. Add butter--beat. Add brown sugar--beat. Add
baking powder, salt, vanilla, and milk--beat. Add flour--beat. Add chopped pecans--
beat. Remove bowl from mixer, add the beaten egg whites and fold them in using a
spoon. Grease and flour a 12 cup bundt/angelfood cake pan. Pour batter into the
cake pan. Bake at 325 degrees for 1 hour and 10 minutes. Test with a toothpick for
doneness. Let the cake sit for 10-15 minutes before placing a cake plate on top and
inverting the cake on to the plate. Glaze as desired and garnish with pecan halves.
Continue to:
My Books
