Pecan cake

Pecan cake


3 people made this

About this recipe: A simple, but incredibly delicious nut cake. Feel free to use your favourite nuts in place of pecans. This cake does well with cream cheese icing.

clayton mckee

Makes: 2 23cm round cakes

  • 300g caster sugar
  • 100g margarine
  • 250g sifted plain flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 115g finely chopped pecan nuts
  • 250ml milk
  • 3 egg whites

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins. Sieve flour, baking powder, nutmeg and salt together and set aside.
  2. In a large bowl, cream sugar and margarine until light and fluffy. Add flour mixture alternately with milk. Stir in nuts.
  3. In a separate clean bowl, beat the egg whites until stiff peaks form. Quickly but gently fold into the batter.
  4. Divide batter into prepared tins. Bake at 180 C / Gas 4 for 25 to 30 minutes or until a skewer inserted into the cake comes out clean.


If you can get your hands on hickory nuts, use these instead of pecans.

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