EATERY IS OPEN - Nana's Cooking

Marion Pellicano Ambrose

I received a lovely comment from someone named “Georgia Peach” asking for a recipe that would rival her grandma’s old recipe for Butter Pecan Cake. Here is a recipe that my Nana used to make. She wasn’t from Georgia, but she was Pennsylvania Dutch and believe me, no one could bake cakes like she could!

Nana’s Butter Pecan Cake

Ingredients:

2 2/3 c finely chopped pecans

1 ¼ c butter, softened and separated

2c sugar

4 large eggs

2 tsp vanilla extract

3 c flour

2 tsp baking powder

¼ tsp salt

1c milk

¼ c sour cream

Prepare 3 9inch cake pans and preheat oven to 350 degrees.

Mix pecans with ¼ c butter in baking pan and bake at 350 degrees for 20 minutes, stirring frequently. Set aside to cool.

In a large bowl. Cream remaining butter and sugar until fluffy. Add eggs and vanilla, mixing as you go. Fold in flour, baking powder, salt, milk and sour cream. Beat until smooth. Fold in remaining pecans.

Pour into 3 prepared 9inch cake pans and bake at 350 for 25 – 30 minutes (until a toothpick comes out clean. Cool before frosting.

Frosting

1 c butter, softened

8 ½ c confectioners sugar

1 can evaporated milk

2 tsp vanilla extract

Cream butter and sugar until fluffy. Add all other ingredients and beat well. Frost between layers, sides and top of cake. Garnish with some chopped or whole pecans if desired.

(Now in the interest of all women who are super busy these days, you can make a Betty Crocker brand  butter pecan cake mix  but add 1 pkg instant butterscotch pudding, ¼ c sour cream, reduce water to 1 cup and 1 c finely chopped pecans. Pour into 2 prepared 9 inch pans and bake according to package directions. Frost with 1can cream cheese frosting mixed with 1tsp maple or rum extract. Not as rich, but great in a pinch!)

I hope this does the trick for Y’all!  Enjoy!