Granny'S Pecan Cake
A rich, nutty pecan cake with a tender crumb and sweet flavor, perfect for dessert or coffee gatherings, appealing to those who enjoy classic Southern baked goods.
Ingredients
Instructions
- Cream eggs, butter or margarine, and sugar together until well combined.
- Add self-rising flour and vanilla to the creamed mixture and mix until the batter is stiff.
- Fold in the pecans.
- Pour the batter into a greased tube or loaf pan.
- Bake at 325°F for 1 hour or until the cake turns golden brown.
- Test the cake with a toothpick; if it comes out clean, the cake is ready.
Tips & Substitutions
For a richer flavor, consider browning the butter before adding it to the mix. If you're out of self-rising flour, combine all-purpose flour with baking powder and salt (1 cup flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for each cup of self-rising flour needed). For a variation, you can add chocolate chips or dried fruits for an extra twist, similar to the delightful combinations in Sugarless Fruit Nut Muffins.
Serving Suggestions
Serve the Granny's Pecan Cake plain or with a dusting of powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving it alongside Strawberries Jamaica for a refreshing contrast. This cake also makes a fantastic dessert option after savory dishes like Halibut Fingers.
Storage & Reheating
Allow the pecan cake to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days or refrigerated for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Pecan Cake contains roughly 3015 calories, with 10g protein, 95g carbohydrates, and 269g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (37% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 regular flour instead of self-rising flour?
Yes, you can substitute regular all-purpose flour for self-rising flour. Just add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of flour you use. This adjustment will help achieve the same rise and texture in your pecan cake.
What can I substitute for butter?
If you're looking for a butter substitute, you can use margarine or even coconut oil for a dairy-free option. The flavor and texture will vary slightly, but both will work well in this recipe. Just make sure to melt the coconut oil before mixing it with the other ingredients.
How do I know when the cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean. Keep in mind that oven temperatures can vary, so start checking for doneness a few minutes before the recommended baking time to avoid overbaking.
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).