Pecan Butter Cake Recipe

5 1 2
Pecan Butter Cake Recipe
Pecan Butter Cake Recipe photo by Taste of Home
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Pecan Butter Cake Recipe

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5 1 2
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 2 cups butter, softened
  • 2 cups sugar
  • 9 eggs
  • 1 tablespoon lemon juice
  • 3 teaspoons 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

Directions

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.
Originally published as Pecan Pound Cake in Country Woman Christmas Annual 2003, p48

Nutritional Facts

1 piece: 672 calories, 47g fat (17g saturated fat), 181mg cholesterol, 331mg sodium, 58g carbohydrate (35g sugars, 4g fiber), 9g protein.

  • 2 cups butter, softened
  • 2 cups sugar
  • 9 eggs
  • 1 tablespoon lemon juice
  • 3 teaspoons 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
  1. 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.
  2. 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.
Originally published as Pecan Pound Cake in Country Woman Christmas Annual 2003, p48

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melen001 User ID: 8264814 220926
Reviewed Feb. 19, 2015

"What can I say but !!! EXCELLENT !!! ..."

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