Pecan Nut Cake
A rich, nut-filled cake featuring pecans and raisins, with a moist crumb and subtle lemon and vanilla flavors, perfect for celebrations or tea time indulgence.
Ingredients
Instructions
- Reserve 1 cup of flour to coat the nuts and raisins.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and lemon flavoring.
- Combine the remaining flour with baking powder and gradually add to the creamed mixture.
- Stir in the nuts and white raisins, coated with the reserved flour.
- Pour batter into a greased and floured baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter cake, consider substituting half the butter with applesauce. You can also use pecans or walnuts instead of mixed nuts based on your preference. Make sure to coat the nuts and raisins well in the reserved flour before adding them to prevent sinking. This cake can be enhanced with spices like cinnamon or nutmeg for added warmth.
Serving Suggestions
This Pecan Nut Cake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with coffee or tea for an afternoon treat. For a festive touch, serve alongside slices of Aunt Willie's Pumpkin Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover Pecan Nut Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices individually in plastic wrap and place them in a freezer-safe bag, where they can last up to two months. To reheat, let thaw at room temperature, then warm in a preheated oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Nut Cake contains roughly 898 calories, with 7g protein, 58g carbohydrates, and 64g fat. It is a good source of vitamin C (16% of the Daily Value), potassium (15% of the Daily Value), and protein (14% 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 types of nuts in this cake?
Absolutely! While pecans are traditional, you can easily substitute with walnuts, almonds, or even a mix of your favorite nuts. Just keep in mind that different nuts may impart slightly different flavors and textures.
What should I do if my cake is too dry?
If your cake turns out dry, it may be due to over-baking. To prevent this in the future, check for doneness a few minutes early. You can also drizzle a simple syrup over the cooled cake to add moisture and flavor.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it's properly cooled before wrapping in plastic wrap. It also freezes well, making it perfect for preparing ahead for special occasions or holidays. Just thaw and serve!
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).