Ingredients for Spiced Pecan Cake With Pecan Icing
- 2 cups pecan halves, divided (1 ½ cups for batter, ½ cup for icing)
- Brown Sugar
- Ground Cinnamon
- ½ teaspoon ground nutmeg
- Unsalted Butter
- Vanilla Extract
- Sugar
- Unbleached Flour
- 2 teaspoons baking powder
- Milk
- Egg Whites
- Water
- Granulated Sugar
- Egg Yolks
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- Heavy Cream
- Pecan Halves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spiced Pecan Cake With Pecan Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spiced Pecan Cake With Pecan Icing
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the pecans.
- Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the icing:
- In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the pecans and vanilla extract.
- Once the cake is completely cool, frost it with the pecan icing.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
784g
Fat
284g
Carbs
86g
