Grandma Claire'S Pecan Cake
Grandma Claire's Pecan Cake features toasted pecans and a moist, buttery crumb, perfect for special occasions or family gatherings, offering rich nutty flavors and classic appeal.
Ingredients
Instructions
- Toast pecans in 1/4 cup butter at 325 degrees Fahrenheit for 25 minutes. Sift flour with baking powder and salt.
- Cream 1 cup of softened butter until smooth and fluffy.
- Gradually add sugar to the creamed butter, beating until creamy.
- Beat in eggs one at a time.
- Alternately add dry ingredients and milk to the mixture, starting and ending with dry ingredients. Beat well after each addition.
- Stir in vanilla extract and chopped toasted pecans.
- Pour batter into three greased and floured 8-inch cake pans.
- Bake at 350 degrees Fahrenheit for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour. Make sure to toast the pecans until golden for added depth. If you're short on time, you can skip toasting them, but the flavor won't be as robust.
Serving Suggestions
This pecan cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot beverage like coffee or tea for a cozy afternoon treat. It also makes a great dessert alongside Mom'S Lazy Blueberry Pie for a delightful dessert spread.
Storage & Reheating
Store leftover pecan cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for 10-15 seconds, or warm them in the oven at 350°F for about 5-10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Claire'S Pecan Cake contains roughly 721 calories, with 5g protein, 54g carbohydrates, and 38g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 878mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts in this recipe?
Yes, you can substitute the pecans with walnuts or almonds for a different flavor profile. Just be sure to toast them in the same way to enhance their nutty taste.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes and check again.
Can I freeze this cake?
Absolutely! Wrap the cooled cake layers tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. Thaw in the refrigerator before frosting or serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).