This recipe came from the Pillsbury Family Cookbook. It has been a wedding cake for several family members and friends. It is moist, tender and decadent and oh so tasty.
Mom
- 1 1/4 cups butter
- 2 cups chopped pecans
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla
Preheat oven to 350°. Line three 9″ cake pans with parchment.
Melt 1/4 cup butter in a medium skillet over medium heat. Add pecans and brown, stirring frequently.
Sift flour, baking powder and salt. Cream remaining 1 cup butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each.
At low speed add sifted dry ingredients alternately with milk and vanilla extract. Blend well after each addition. Stir in 1 1/3 cups pecans.
Pour batter into pans. Bake for 25-30 minutes until just done in the center. Do not over-bake.
Cool and frost with American Buttercream. Decorate with reserved pecans.
Spencer Family Cookbook 