Raise Your Glass To Tennessee Toasted Butter Pecan Cake


1-1/4 cups Kerrygold butter, softened, divided

2 cups chopped pecans

2 cups Domino sugar

4 eggs

2 tsp McCormick vanilla extract

3 cups Gold Medal all-purpose flour

2 tsp Clabber Girl baking powder

1/2 tsp Morton salt

1 cup Borden milk


2 pkg. (8 ounces each) Philadelphia cream cheese, softened

1 cup butter, softened

1 pkg (2 pounds) confectioners’ sugar

2 tsp vanilla extract 2 to 3 tbls. milk 2/3 cup Fisher chopped pecans, toasted


In a little weighty skillet, dissolve 1/4 cup margarine. Add walnuts, cook over medium intensity until toasted, around 4 minutes. Spread on foil to cool. In a huge blending bowl, cream sugar and remaining margarine. Add eggs, each in turn, beating great after every option. Beat in vanilla. Consolidate the flour, baking powder and salt; add to creamed blend on the other hand with milk. Beat just until consolidated. Overlap in walnuts. Fill three lubed 9-in. round baking skillet.

Heat at 350 degrees for 25-30 minutes or until a toothpick embedded close to the middle tells the truth. Cool for 10 minutes prior to eliminating from dish to wire racks to totally cool. For icing, in a huge blending bowl, beat the cream cheddar, margarine, confectioners’ sugar and vanilla. Beat in sufficient milk to accomplish spreading consistency. Spread frosting among layers and up and over and sides of cake. Sprinkle with walnuts. Store in cooler

Enjoy !

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