Ingredients

• 1  cup butter, softened
• 1-1/2  cups granulated sugar
• 2-1/2  tsp. baking powder
• 1  tsp. vanilla
• 1/2  tsp. salt
• 3  eggs
• 2-1/4  cups all-purpose flour
• 1/2  cup pecans, toasted and ground
• 1-1/4  cups milk
•   Powdered sugar
•   Fresh raspberries
•   Fresh mint leaves
• 1  recipe Raspberry-Cranberry Sauce (see Recipe Database)

Directions

1. Preheat oven to 350 degrees F. Grease and flour twenty-four 2-1/2-inch muffin cups; set aside.

2. In mixing bowl beat butter with electric mixer on medium speed 30 seconds. Gradually beat in sugar until combined, scraping sides of bowl occasionally. Beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating after each addition.

3. In a separate bowl combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined. Spoon batter into prepared muffin cups.

4. Bake 15 to 18 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on rack 5 minutes. Remove from pans. Cool completely on racks. Before serving, top with powdered sugar, raspberries, and mint. Serve with Raspberry-Cranberry Sauce. Makes 24 cakes.

Make-Ahead Tip: Up to 1 month ahead prepare Pecan Cakes. Cool completely. Place cakes in an airtight container; label; freeze. Let stand at room temperature for 1 hour or up to 24 hours before serving.