Mother'S Pecan Cake
A rich, nutty pecan cake with a moist texture and buttery flavor, perfect for special occasions or a delightful treat for family and friends.
Ingredients
Instructions
- Cream margarine and sugar together.
- Add eggs, one at a time, beating well after each addition.
- Blend in flour, pecans, vanilla, and a pinch of salt until well combined.
- Pour batter into a greased and floured pan.
- Bake in a 350° F oven for 45 minutes.
- Let cool for 10 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Be careful not to overmix the batter after adding the flour, as this can lead to a denser cake. If you want to enhance the nutty flavor, lightly toast the pecans before mixing them in.
Serving Suggestions
Serve slices of this delightful pecan cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, consider serving it alongside Coffee Dunkers(Makes 2 Dozen) for a delightful contrast.
Storage & Reheating
Store any leftover pecan cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or warm in the oven at 350°F for about 5 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Pecan Cake contains roughly 1720 calories, with 23g protein, 143g carbohydrates, and 93g fat. It is an excellent source of dietary fiber (56% of the Daily Value), protein (46% of the Daily Value), and iron (42% of the Daily Value). Note that it is relatively high in sodium, at 694mg per serving (30% 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 different nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if desired. Each nut will bring its own unique flavor and texture to the cake, so feel free to experiment. Just ensure that the nuts are chopped and mixed in well to preserve the cake's consistency.
What can I do if my cake is too dry?
If your cake turns out dry, it's often a result of overbaking or incorrect measurements. To salvage it, consider serving it with a drizzle of simple syrup or a light frosting to add moisture. Additionally, ensure you're measuring ingredients accurately and keeping an eye on baking time.
Can I freeze this pecan cake?
Absolutely! You can freeze the pecan cake by wrapping it tightly in plastic wrap and then placing it in an airtight container. It can be frozen for up to three months. To thaw, simply leave it in the refrigerator overnight or at room temperature for a few hours before 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).