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| Toasted Butter Pecan Cake |
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| Category: Cakes |
Kitchen of: Lucy Fenstermaker |
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| Ingredients: |
| 2 | cups | Pecans, chopped |
| 1 1/4 | cups | Butter, separated |
| 3 | cups | All Purpose Flour, sifted |
| 2 | tsp | Baking Powder |
| 1/2 | tsp | Salt |
| 2 | cups | Sugar |
| 4 | | Eggs, unbeaten |
| 1 | cup | Milk |
| 2 | tsp | Vanilla |
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| Instructions: |
| 1. | Toast pecans in 1/4 c. butter in 350 degree oven for 20-25 minutes, stirring frequently. |
| 2. | Sift flour, powder and salt. |
| 3. | Cream remaining butter (1 cup), gradually add sugar, creaming well. |
| 4. | Blend in eggs - beat well after each. |
| 5. | Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well aft |
| 6. | Stir in vanilla and 1 1/3 c. pecans. |
| 7. | Turn into 3 - 8 or 9 inch greased and floured pans. |
| 8. | Bake at 350 degrees for 25-30 minutes. |
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| Recipe submitted 8/18/2005 |
