BB&W Recipe Exchange

BUTTER PECAN CAKE, Simple but so good!

I have been away for awhile, but I wanted to share this wonderful cake.  The next time I am going to try this with macadamia nuts, it should work just fine.




1 cup plus 2 table spoons of butter

2-2/3 cups chopped pecans

2 cups of sugar

4 eggs

3 cups all-purpose flour

2 tsps. baking powder

½ tsp. salt

1 cup of 2% milk ( I used regular milk)


Directions: In a skillet melt the 2 table spoons of butter. Add the pecans cook until toasted about 4 minutes. Set aside to cool completely.


In a bowl mix remaining butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt. Add to butter mixture alternately with the milk. Beat until combined. FOLD in the COOLED pecans. Spread evenly into three 9 inch buttered and floured cake pans. Bake at 350 degrees for 25-30 minutes. Use either cream cheese or vanilla icing (I choose homemade cream cheese icing ) to ice..ENJOY

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