Holiday Pecan Cake
A rich, nutty pecan cake with coffee flavor, perfect for holiday gatherings and special celebrations, offering a moist texture and crunchy pecan topping.
Ingredients
Instructions
- Sift together flour, salt, and baking powder.
- Grease the bottom of a 10-inch tube pan.
- Separate the eggs; beat the yolks well.
- Beat the whites until stiff.
- In a large mixing bowl, cream together margarine and brown sugar.
- Add beaten egg yolks, mixing well.
- Combine milk, vanilla, and dissolved coffee.
- Add alternately with the dry ingredients to the creamed mixture.
- Fold in egg whites and chopped pecans.
- Pour the batter into the prepared pan.
- Bake at 325°F for 1 1/2 hours.
- Let cool in the pan.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. You can substitute the margarine with unsalted butter for a richer flavor. If you're out of instant coffee, brewed coffee can work in a pinch, just reduce the milk slightly to maintain the batter's consistency.
Serving Suggestions
This Holiday Pecan Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving it alongside a fresh fruit salad or a slice of Winter Apples for a balanced dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Pecan Cake contains roughly 3445 calories, with 29g protein, 512g carbohydrates, and 146g fat. It is an excellent source of calcium (78% of the Daily Value), iron (62% of the Daily Value), and protein (57% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just be sure to chop them roughly to maintain a similar texture in the cake. Each nut will impart a different flavor, so choose based on your taste preference.
Is it possible to make this cake gluten-free?
Absolutely! To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add a small amount to help with structure. The cake's flavor and texture should remain deliciously intact.
What can I do if the cake sinks in the middle?
If your cake sinks in the middle, it might be due to underbaking or overmixing the batter. Always check for doneness by inserting a toothpick in the center; it should come out clean. For future bakes, mix just until combined after adding the dry ingredients to avoid excess air incorporation.
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).