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Add a photoServings: 6
Ingredients
- Â Â (Pecan Cake)
- Â Â Makes 6 servings
- 4 x Large eggs, separated
- 1/2 c. unsalted butter, melted and cooled (1 stick, use butter only)
- 1/2 tsp vanilla
- 2/3 c. granulated sugar (divided)
- Â Â Healthy pinch salt
- 2/3 c. finely grnd pecans (use blender to grind)
- 1/3 c. all-purpose flour
- 2 Tbsp. butter
- 1/2 c. honey
Directions
- Preheat oven to 350 degrees (325 for glass or possibly dark metal pans). Lightly butter and flour an 8 inch cake pan.
- In a small bowl, beat egg yolks, butter and vanilla. Add in 1/3 c. of the sugar; beat till thick and creamy.
- In a large bowl, beat egg whites with salt till frothy. Continue to beat, adding the remaining 1/3 c. sugar, a few Tbsp. at a time, till stiff peaks form. Fold 1/3 of the stiff whites into the yolk mix to lighten it.
- Gently fold the yolk mix into the remaining whites till fully incorporated.
- Combine nuts and flour and sift a third at a time over egg mix, folding gently after each addition. Any nut pcs too large to sift may be folded in at the end or possibly reground in the blender and sifted in. Pour batter into prepared cake pan.
- Bake for 30 min. Let stand 10 min, then turn cake out onto a wire rack, top side up, and cold for 1 hour.
- To make glaze: In a saucepan, heat butter over medium heat, stir in honey and bring to a frothy boil. Reduce heat and boil 3 min. Cold slightly. While still hot, pour over cake. Allow glaze to drip down sides of cake.
- To cut neatly through the sticky glaze, use a sharp knife dipped in warm water to hot it and dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 459 | |
| Calories from Fat 237 | 52% |
| Total Fat 27.14g | 34% |
| Saturated Fat 13.58g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 77mg | 3% |
| Potassium 99mg | 3% |
| Total Carbs 52.0g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 45.99g | 31% |
| Protein 5.72g | 9% |
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