SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pecan Cakes

Yield: 24 cakes
Prep 25 mins Cool 5 mins Bake 350°F 15 mins
Pecan Cakes
Ingredients
  • 1  cup  butter, softened
  • 1 1/2  cups  granulated sugar
  • 2 1/2  teaspoons  baking powder
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  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 www.bhg.com)
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.

From the Test Kitchen
  • 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.
Nutrition Facts (Pecan Cakes)
  • cal. (kcal) 190,
  • Fat, total (g) 10,
  • chol. (mg) 48,
  • sat. fat (g) 5,
  • carb. (g) 22,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 14,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 142,
  • Potassium (mg) 59,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe