Beautiful/Delicious Butter Pecan Cake
There are few recipes that I review and think, “This is perfect as it is written.” I have to say that this recipe came VERY close.
Cake Type: Butter Pecan – The cake itself is so beautiful and fragrant that it could almost be served without an icing.
Icing Type: Buttercream – The icing is where the correction had to be made. I omitted the whole can of evaporated milk (which would have made this icing unbearably sweet) altogether and added 2-3 tablespoons of milk to make my preferred thickness for the icing. The icing was delicious with the addition of the butter (I used salted butter to roast the pecans) roasted pecans; otherwise, I might have omitted them because they do make icing the cake a little difficult. They do add to the presentation of the cake. Other options could include: omitting the pecans from the icing and patting them on the sides once you achieved the finish you want, you could leave them off of the sides and make a design on the top like my final top with pecan halves OR you could sprinkle the top generously with the chopped, butter roasted pecans.
Recipe Source: Taste of Home; Baker: Becky Miller; Notes: Contest Winning Recipe
Photos are owned by: Margie Fuller