Imagine a cake so divine, it transports you straight to a cozy English kitchen, where tradition and flavor intertwine like a perfect culinary symphony. This Mother's English Pecan Cake isn't just a dessert—it's a nostalgic journey that promises to tantalize your senses and create memories with every single bite. Packed with rich, buttery goodness and a delightful crunch of pecans, this recipe is about to become your new family favorite that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: English
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup chopped pecans
- 1/2 cup butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan thoroughly to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes, ensuring the mixture becomes pale and smooth.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract, ensuring all ingredients are fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a smooth batter. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the chopped pecans, distributing them evenly throughout the batter. Reserve a small handful for optional topping if desired.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking. Tap the pan lightly on the counter to remove any air bubbles.
- Place the cake in the preheated oven and bake for 45-50 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully turn out onto a wire rack to cool completely.
- Once cooled, you can optionally dust with powdered sugar or drizzle with a light glaze. Serve at room temperature and enjoy!
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Pecan Perfection: Toast your pecans lightly before chopping to enhance their nutty flavor and add extra depth to the cake.
- Mixing Mastery: When combining wet and dry ingredients, use a gentle folding technique to maintain the cake's light, airy structure.
- Pan Preparation: Use parchment paper in addition to greasing and flouring to guarantee an easy cake release.
- Moisture Check: Don't overbake! Remove the cake when a toothpick comes out with just a few moist crumbs to ensure a tender, succulent result.
- Cooling Technique: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent sogginess.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 7g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 95mg
