Georgia Pecan Cake Recipe

5 1 3
Georgia Pecan Cake Recipe
Georgia Pecan Cake Recipe photo by Taste of Home
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Georgia Pecan Cake Recipe

Read Reviews
5 1 3
Publisher Photo
This recipe came from my mother and has always been a hit with our family. One taste and you'll see why.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Georgia Pecan Cake in Country Extra November 2001, p49

Nutritional Facts

1 slice: 360 calories, 18g fat (8g saturated fat), 84mg cholesterol, 311mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 5g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup chopped pecans
  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter.
  2. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Georgia Pecan Cake in Country Extra November 2001, p49

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MY REVIEW
lhangel User ID: 720550 81684
Reviewed Sep. 30, 2014

"Nice variety of a "cake" that I've had for a long time. Our family likes it as a morning coffee cake. Passed the recipe on to many friends and family who also enjoyed it's wonderful flavor and like the fact that you can obtain the nutritional value for those who are on weight watchers."

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