Caramel Pecan Butter Cake

Caramel Pecan Butter Cake


66 people made this

About this recipe: This is a rich, moist and dense cake that is topped with a luscious caramel icing. Perfect for special occasions when you want something other than chocolate cake. Note that you can use two 20cm or 23cm round cake tins instead of the tube tin; just adjust baking time as needed.

Judy Neary

Serves: 14 

  • 225g butter
  • 110g margarine
  • 500g dark brown soft sugar
  • 200g caster sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 375g plain flour, divided
  • 1/2 teaspoon baking powder
  • 250ml milk
  • 125g chopped pecans
  • Icing
  • 200g caster sugar
  • 220g dark brown soft sugar
  • 110g butter or margarine
  • 120ml evaporated milk
  • 1 teaspoon vanilla extract

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 25cm tube cake tin.
  2. Cream together 225g butter, 110g margarine, dark brown soft sugar and 200g caster sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
  3. Sift together 310g of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir remaining flour with the chopped pecans, then fold into the cake mixture. Pour into prepared tin.
  4. Bake in preheated oven for 60 to 90 minutes, or until a skewer inserted into the centre comes out clean. Let stand in tin 10 minutes, and then turn out onto a wire rack and cool completely.
  5. To Make Icing: In a small saucepan, beat 220g dark brown soft sugar, 200g caster sugar, butter or margarine and milk together. Bring to the boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cooled cake.

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