2 c Pecans; chopped
1 1/4 c Butter
3 c Sifted flour
2 ts Baking powder
1/2 ts Salt
4 Beaten eggs
1 c Milk
2 c Sugar
2 ts Vanilla
-BUTTER PECAN FROSTING-
1/4 c Butter
1 lb (4 to 4 1/2 cups) sifted
-powdered sugar
1 ts Vanilla
4 tb Evaporated milk; (up to 6)
This is one of my favorite cakes. The recipe came from Mrs. J. J. Jaeckle.
Toast pecans in 1/4 cup butter in 350 degree oven for 20 to 25 minutes.
Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter
gradually, add sugar, creaming well. Blend in eggs; beat well after each.
Add dry ingredients alternately with milk, beginning and ending with dry
ingredients. Blend well after each addition.
Stir in vanilla and 1 1/3 cups pecans. Turn into three 8″ or 9″ pans that
have been greased and floured on bottoms. Bake at 350 degrees for 25 to 30
minutes. Cool; spread frosting between layers.
BUTTER PECAN FROSTING: Cream butter. Add sugar, vanilla and milk. Cream
until it is of spreading consistency. Stir in remaining pecans.
Yields
1 Servings