Pecan Meal Cake
A moist pecan meal cake with rich flavors, layered with whipped cream and topped with toasted pecans, perfect for special occasions or elegant desserts.
Ingredients
Instructions
- Beat egg whites until stiff; gradually add 1/4 cup sugar while beating.
- In a separate bowl, beat egg yolks with 1 1/4 cups sugar for 5 minutes at medium speed.
- Sift together flour, baking powder, and salt; add to egg yolk mixture and mix well.
- Stir in vanilla and 2 1/2 cups pecan meal.
- Gently fold in the beaten egg whites into the batter.
- Divide the batter into two 9-inch layer pans and bake at 350°F for 20 to 25 minutes.
- Allow layers to cool thoroughly.
- Frost with whipped cream flavored with wine.
- Sprinkle additional pecan meal on top of the whipped cream.
Tips & Substitutions
For a lighter texture, ensure egg whites are beaten to stiff peaks and gently fold them into the batter to maintain airiness. You can substitute almond flour for part of the pecan meal for a slightly different flavor. If you want to add extra moisture, consider incorporating some mashed bananas or applesauce into the batter.
Serving Suggestions
Serve the Pecan Meal Cake chilled, topped with whipped cream flavored with a splash of wine. This cake pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream. For a delightful combination, consider serving it alongside Aunt Sib'S Fudge for an indulgent dessert experience.
Storage & Reheating
Store leftover cake layers in an airtight container in the refrigerator for up to three days. If you need to reheat, place individual slices in the microwave for about 15-20 seconds until warm, being careful not to overheat, which can dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Meal Cake contains roughly 240 calories, with 2g protein, 33g carbohydrates, and 1g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1142mg per serving (50% 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 make this cake ahead of time?
Yes, you can bake the layers a day in advance. Allow them to cool completely before wrapping them tightly in plastic wrap and refrigerating. Frost with whipped cream just before serving to keep it fresh and fluffy.
Is there a gluten-free option for this recipe?
Yes, this recipe is naturally gluten-free as it primarily uses pecan meal instead of traditional flour. Just ensure that your baking powder is also gluten-free to maintain the integrity of the recipe.
What can I use instead of whipping cream for frosting?
If you're looking for a lighter alternative, you can use coconut cream whipped until fluffy. Another option is to use Greek yogurt mixed with a bit of honey and vanilla for a tangy twist that complements the cake's flavor.
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).