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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.
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.