Easter Pecan Cake RecipeOrigin: America Period: Traditional |
Ingredients:
280g plain flour
Easter Pecan Cake Preparation:Method:Sift the flour, baking powder and baking soda into a bowl and set aside. Meanwhile cream the butter and brown sugar together until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Then add the yoghurt and beat to combine befor mixing in the vanilla extract. Add the flour, a little at a time and mix in thuroughly until you have a smooth batter. Meanwhile, mix all the ingredients for the topping in a separate bowl. Now add a quarter of the topping into the base of a buttered and floured cake tin and spoon a third of the batter over the top. Add another quarter of the topping then another third of the batter. Continue the layering until all the batter has been added and finish by adding a layer of the pecan topping over everything. Transfer to an oven pre-heated to 175°C and bake for about 55 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool for 15 minutes in the tin then turn out onto a wire rack to cool further. Serve warm. Find more Easter Recipes Here |
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