This cake takes a little time to make, but the results are really worth it. A rich and buttery cake is made from ground pecans and crushed digestives, baked, then filled and topped with a caramel icing.
Great recipe, just like my grandmother's. In reading some of the reviews, I noticed some folks wondered about the amount of flour. Not sure why the cake fell apart for one reviewer, but the flour amount is correct. I'm a pastry chef, and can say that the graham takes the place of flour, both providing gluten and tenderizing. The whites must be prepped as instructed, because they provide structure and lift to the cake. If they're not properly whipped and carefully folded in, the result will be a dense cake with the wrong texture. The yolks and all the sugar also tenderize, so you've got to really adhere to the recipe. - 14 Dec 2011 (Review from Allrecipes US | Canada)
I've had graham cracker cake only once before, at a bakery in Asheville, NC. I was looking for a similar recipe, and I'm happy to say that this is it! There are a lot of steps to make the cake, but they're not hard and they're well worth it. The frosting is a change from the buttercream my palate expects; the high butter ratio almost tastes like something is wrong at first, but once I adjust my expectations I realize it's the perfect complement to the cake. - 13 Feb 2008 (Review from Allrecipes US | Canada)
This cake is rather tedious to make. Although I received rave reviews from my guests who tried it, I don't think I'll try this recipe again. I've made it twice now and both times the cake itself literally falls apart as I try to frost it. The frosting tastes really good, but all that butter scares me! - 24 Aug 2002 (Review from Allrecipes US | Canada)