Recipes and Cooking Pecan Cake with Tangerine Cream Filling 3.8 (5) Add your rating & review The ground nuts replace most of the flour in this spectacular cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Cool Time: 1 hrs Bake Time: 25 mins Total Time: 2 hrs 5 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 ½ cup broken pecans, toasted 3 tablespoon all-purpose flour 4 teaspoon baking powder 6 eggs 1 cup granulated sugar 1 8 ounce package cream cheese, softened ¼ cup butter ½ cup packed brown sugar 1 teaspoon finely shredded tangerine peel or orange peel 1 teaspoon vanilla 2 cup whipping cream 2 tablespoon sugar ¾ teaspoon finely shredded tangerine or orange peel Orange peel curls (optional) Edible roses (optional) Directions Grease two 8x1-1/2-inch round baking pans. Line the bottoms with waxed paper or parchment paper. Grease the paper. Lightly flour pans; set aside. Place half the pecans in a blender container or food processor bowl. Cover; blend or process until coarsely ground. Repeat with remaining nuts. Combine pecans, flour, and baking powder in a mixing bowl. Place eggs and granulated sugar in a blender container or food processor bowl. Cover; blend or process until smooth. Add nut mixture. Cover; blend or process until smooth, stopping to scrape sides as needed to mix evenly (mixture may be foamy). Spread evenly in prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until lightly brown and tops spring back when lightly touched (centers may dip slightly). Cool in pans on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks. For tangerine filling, beat cream cheese and butter in a medium mixing bowl with an electric mixer on medium to high speed until fluffy. Gradually add brown sugar, beating for 3 to 4 minutes or until smooth. Stir in citrus peel and vanilla. To assemble, with a serrated knife, cut cakes in half horizontally. Place one cake layer, cut side up, on a platter. Spread one-third of the filling on the cake. Place another cake layer, cut side down, atop filling. Spread top with another one-third of the filling. Add a third cake layer, cut side up, followed by the remaining filling and the final cake layer, cut side down. In a medium chilled mixing bowl, combine whipping cream, sugar, and finely shredded tangerine or orange peel. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat. Frost top and sides of the cake with whipped cream mixture, reserving some of the frosting for piping, if desired. Place the reserved frosting in a decorating bag fitted with a large star tip. Pipe frosting atop cake in a ring. If desired, decorate with orange peel curls and edible roses. Refrigerate frosted cake for up to 4 hours. Makes 12 servings. Rate it Print Nutrition Facts (per serving) 544 Calories 44g Fat 33g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 544 % Daily Value * Total Fat 44g 56% Saturated Fat 18g 90% Cholesterol 193mg 64% Sodium 281mg 12% Total Carbohydrate 33g 12% Protein 8g Vitamin C 0.6mg 3% Calcium 161.5mg 12% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.