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AUNT RUTH'S PECAN CAKE by BettyR

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  • AUNT RUTH'S PECAN CAKE by BettyR

    BettyR
    Posted September 17, 2005 01:31 PM

    This cake is sooo good it belongs to Motts Landing, a lady from another board. It's the cake equivalent of a pecan pie.

    Make very sure not to over cook this cake. It's supposed to be gooey in the middle.

    The first time I made this cake it stuck to the bottom of the skillet in the middle. So every time after that I cut a round of wax paper and lay it in the bottom of the skillet after I pour the butter out.

    AUNT RUTH'S PECAN CAKE

    TIP: place a shallow pan of water on lower rack while baking cake.

    In iron skillet melt:
    2 sticks butter (swirl around to coat the sides)

    In lg. bowl mix:
    1 3/4 cup flour
    1-1/2 teaspoons baking powder
    1/2 teaspoon of salt
    2 1/4 cups sugar
    3-4 cups pecans (broken into pieces)
    1 Tbsp. vanilla
    4 lg. eggs

    In lg. bowl, add dry ingredients plus eggs & vanilla. Add melted butter. Mix with spoon & pour into skillet. (This is very heavy, thick & dense). Bake at 325 for approx 1 hour. Check for doneness after 45-50 minutes in case your oven cooks faster. I cover top with foil if it starts to get too brown. DON'T OVERCOOK.

    Cook it until the middle almost set, the middle should fall a bit after it is removed from the oven.

    After cake has cooled 10-15 minutes, I run a knife around the edges to release it then flip it over onto a plate.

    This freezes very well.
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