Pecan Loaf Cake
A rich pecan loaf cake featuring candied cherries, pineapple, and a lemon flavor, perfect for special occasions or teatime indulgence, with a moist, nutty texture.
Ingredients
Instructions
- Cream the butter and add sugar; continue creaming.
- Add well-beaten egg yolks to the mixture.
- Dredge in flour the broken pecans, candied cherries, and pineapple; then fold into the batter.
- Add lemon extract to the mixture.
- Sift 4 1/2 cups of flour with the baking powder and add to the batter.
- Gently fold in the well-beaten egg whites.
- Mix thoroughly until smooth.
- Pour the batter into a well-greased and floured large angel cake pan.
- Bake in a 250°F (120°C) oven for 5 hours, placing a pan of hot water above and below the cake pan.
Tips & Substitutions
To enhance the flavor, consider toasting the pecans before adding them to the batter. If you don't have candied cherries, dried cherries or cranberries can work as a substitute. For a lighter version, you can replace half of the butter with unsweetened applesauce. Make sure to sift the flour with the baking powder to avoid lumps in the batter.
Serving Suggestions
This Pecan Loaf Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a comforting afternoon treat. For a festive touch, consider serving it with a drizzle of lemon glaze or alongside Lemon Squares Or Bars for a citrusy contrast.
Storage & Reheating
Once cooled, wrap the Pecan Loaf Cake tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to five days. For longer storage, you can freeze slices of the cake in a resealable bag for up to three months. To reheat, gently warm slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Loaf Cake contains roughly 1775 calories, with 47g protein, 244g carbohydrates, and 72g fat. It is an excellent source of protein (93% of the Daily Value), iron (81% of the Daily Value), and dietary fiber (70% of the Daily Value). Note that it is relatively high in sodium, at 687mg 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 other nuts instead of pecans?
Yes, you can substitute walnuts or hazelnuts for pecans in this recipe. Just ensure to chop them roughly to maintain a similar texture. Keep in mind that this may slightly alter the flavor of the cake, but it will still be delicious.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a tablespoon of milk or water at a time until you reach the desired consistency. Be careful not to add too much liquid, as it may affect the cake's texture and rise.
How can I tell when the cake is done baking?
To check if the Pecan Loaf Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that baking times may vary depending on your oven, so it's good to start checking earlier.
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).