Delectable Pecan Cake

    5 hours

    This is a very rich and highly indulgent 3-layer cake. Chopped pecans are folded into the sponge cake batter before being baked. The cake is then assembled with a sweet and creamy filling.

    13 people made this

    Makes: 1 3 layer 23cm cake

    • 220g pecans, chopped
    • 115g unsalted butter, softened
    • 100g margarine
    • 400g caster sugar
    • 5 egg yolks
    • 1 tablespoon vanilla extract
    • 250ml buttermilk
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 110g pecans, chopped
    • 5 egg whites
    • 175ml golden syrup
    • 110g dark brown soft sugar
    • 5 tablespoons cornflour
    • 4 egg yolks
    • 350ml single cream
    • 175ml golden syrup
    • 1/8 teaspoon salt
    • 50g unsalted butter
    • 1 teaspoon vanilla extract

    Prep:1hr  ›  Cook:1hr  ›  Extra time:3hr chilling  ›  Ready in:5hr 

    1. Preheat oven to 180 C / Gas 4. Generously butter three 23cm tins. Divide 220g chopped pecans evenly between the tins. Shake to coat bottoms and sides of tins.
    2. In a large bowl, cream together 115g butter, margarine and 400g sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and bicarbonate of soda and beat into creamed mixture alternately with the buttermilk. Stir in 110g chopped pecans.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared tins.
    4. Bake in the preheated oven for 25 to 30 minutes or until a cocktail stick inserted into the centre of the cake comes out clean. Cool in tins on wire racks 10 minutes. Invert layers onto wire racks lined with greaseproof paper. Brush tops and sides of cake layers with 175ml golden syrup and cool completely.
    5. Make the Filling: In a large saucepan, combine 110g dark brown soft sugar and cornflour. Stir in 4 egg yolks, single cream, 175ml golden syrup and salt. Bring mixture to the boil over medium heat. Continue boiling, whisking constantly for 1 minute or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
    6. Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.

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    Reviews in English (8)


    Fabulous cake! Looks really impressive and tastes as good as it looks! I serve with Butter pecan ice cream and I never have any left when we have people to dinner! Excellent and not terribly hard to do!  -  22 Sep 2002  (Review from Allrecipes US | Canada)


    I was really excited about making this cake. What a disappointment! A lot of work for just a mediocre cake. It didn't taste like a pecan pie to me and it wasn't as moist as it needed to be. The best thing about it was the frosting. I hate to give bad reviews, but will not make this cake again!  -  21 Jan 2004  (Review from Allrecipes US | Canada)


    it was ok didn't taste like pecan pie. the filling was the best and taste more like pecan pie. need to correct recipe need to know if 1tsp or 1tbsp vanilla, and do u add 3/4 cup caro to cake batter or just brush cake with caro after baking.  -  26 Mar 2008  (Review from Allrecipes US | Canada)