Caramel Pecan Butter Cake

    2 hours

    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.

    68 people made this

    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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    Reviews in English (66)


    I made this cake once before, but this was before i became a member of all recipes. This is a very good recipe.I will be using it. I saw where some of the viewers said it was a heavy cake, just try sifting the flour twice, and instead of frosting the whole cake I just used it as a glaze and it was very good. Another winner.  -  25 Sep 2005  (Review from Allrecipes US | Canada)


    I was surprised for two reasons: #1 when I first DL this recipe on Thanksgiving Day, there wer no ratings for it yet. So I was a little worried but wanted to try something different. #2 I was amazed ath the amount of sugar it called for in just the batter. But it came out great nice and moist, mildy sweet and nutty. It tasted great even without the frosting. Which I recommend you let cool to get a better consistency. The frosting is rich but really good... Thanks for sharing!  -  11 Dec 2004  (Review from Allrecipes US | Canada)


    This cake was very well received by my family-the only drawback was that it took a long time and a lot of stirring to get the frosting ready, but when it was, it was absolutely delicious. I would make this cake again.  -  16 Apr 2002  (Review from Allrecipes US | Canada)