Mary May'S Pecan Candy-Cake
Mary May's Pecan Candy-Cake is a moist, sweet treat featuring a rich vanilla flavor and tender crumb, complemented by the crunch of pecans. Perfect for special occasions or as a delightful dessert, it appeals to those who enjoy classic homemade cakes with a touch of elegance.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together flour, salt, and baking powder.
- Alternately add the sifted dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla extract.
- Pour batter into three greased 8 or 9-inch pans.
- Bake at 375°F (190°C) for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, you can substitute buttermilk for regular milk. If you prefer a nuttier taste, consider adding chopped pecans to the batter or as a topping. Make sure to check your cakes a few minutes early; oven temperatures can vary. You can also use a gluten-free cake flour for a gluten-free version of this recipe.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with Homemade Banana Ice Cream for a delicious dessert experience. Serve it with a dusting of powdered sugar or a drizzle of chocolate sauce for added sweetness. It also complements a cup of coffee or tea, making it a perfect treat for afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for about a week. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer bag. To reheat, let it thaw in the fridge overnight, then warm it in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mary May'S Pecan Candy-Cake contains roughly 292 calories, with 5g protein, 57g carbohydrates, and 1g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of vitamin C and protein.
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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it in an airtight container at room temperature. If you need to prepare it several days ahead, consider freezing it and then thawing before serving.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use unsweetened applesauce (1/4 cup per egg) or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). These substitutions may slightly alter the texture but will still yield a delicious cake.
Can I use a different size pan?
Absolutely, you can use different sizes. Just adjust the baking time accordingly; smaller pans will require less time, while larger pans may need more. Always check for doneness with a toothpick inserted in the center, and bake until it comes out clean.
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).