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Pecan Butter Cake

 Pecan Butter Cake
This tender cake has been a family favorite for years. Chock full of nuts, it has a rich buttery taste, a crispy crust-and makes a wonderful substitute for fruitcake at Christmas! Delicious with coffee or tea, this cake freezes very well.
12-16 ServingsPrep: 15 min. Bake: 1-1/4 hours + cooling


  • 2 cups butter, softened
  • 2 cups sugar
  • 9 eggs
  • 1 tablespoon lemon juice
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon grated lemon peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 cups chopped pecans
  • 1-1/2 cups golden raisins
  • Confectioners' sugar, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in the
  • lemon juice, vanilla and lemon peel. Combine the flour, baking
  • powder and salt; gradually add to creamed mixture just until
  • combined. Fold in pecans and raisins.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes; remove from pan to
  • a wire rack to cool completely. Dust with confectioners' sugar if
  • desired. Yield: 12-16 servings.

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Pecan Butter Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 672 calories, 47 g fat (17 g saturated fat), 181 mg cholesterol, 331 mg sodium, 58 g carbohydrate, 4 g fiber, 9 g protein.