Pecan cake

    45 min

    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.

    3 people made this

    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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    Reviews in English (4)


    This recipe was very helpful for my history project. It is President Polk's favorite food.  -  19 Oct 2007  (Review from Allrecipes US | Canada)


    It was really delicious, I tweaked the recipe slightly. I only used half the hickory nuts since they are difficult to deshell. I added 1/2c of dried pomegranates. Then I thought a lite glaze would be excellent so I made a lemon glaze using 1/2c confectioner's sugar, 2 1/2tsp milk, and a little more than 1/4tsp of lemon extract. It came out great and my nephews and niece love it.  -  18 Dec 2010  (Review from Allrecipes US | Canada)


    Does anyone know if you can make this ahead of time and freeze it?  -  14 Sep 2017  (Review from Allrecipes US | Canada)