About this recipe:This is a rich and delicious three-layer cake that is studded with toasted pecans. Between the layers is a rich and creamy buttercream icing, with more pecans sprinkled in. A lovely special occasion cake.
275g butter, divided
240g chopped pecans
375g plain flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
400g caster sugar
2 teaspoons vanilla extract
Creamy Butter Icing
1 teaspoon vanilla extract
1/4 teaspoon salt
500g icing sugar, sifted
75ml whipping cream
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Method Prep:30min › Cook:30min › Ready in:1hr
Grease and flour bottoms of three 23cm round cake tins. Preheat oven to 180 C / Gas 4.
Melt 50g of the butter in heavy frying pan over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 400g sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 150g of the pecans. Pour cake mixture evenly into tins.
Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in centre. When cool, blend remaining pecans with Creamy Butter Icing; spread between layers and on top.
To Make Creamy Butter Icing: Cream 50g butter in mixing bowl. Add 1 teaspoon vanilla extract, salt, icing sugar and 75ml cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.