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world cuisine


Spread Pecan Cake is an ideal cake for these special seasons! It’s overflowing with rich walnut flavor, it has a delicate and delicate piece and it’s an entirely soggy cake (since dry cakes are the most exceedingly terrible). It’s a formula you’ll certainly need to add to the formula box!

You will need to enjoy every single chomp of this cake! Not exclusively is simply the cake entirely scrumptious however it’s covered with a tasty cream cheddar icing, since cream cheddar icing is essentially the best.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



Pecan cake

  • ° 280 g (2 cups) unbleached all-purpose flour
  • ° 75 g (3/4 cup) pecans, crushed in a food processor
  • ° 5 ml (1 teaspoon) of baking soda
  • ° 1/4 teaspoon (1 ml) salt
  • ° 1/2 cup (115 g) unsalted butter, softened
  • ° 1/4 cup (60 ml) canola oil
  • ° 360 g (1 1/2 cups) lightly packed brown sugar
  • ° 5 ml (1 teaspoon) of vanilla extract
  • ° 3 eggs
  • ° 250 ml (1 cup) buttermilk
  • ° Honey buttercream
  • ° 1 egg
  • ° 250 ml (1 cup) honey
  • ° 275 g (1 1/4 cups) unsalted butter, diced and cooled for 20 minutes


Preparation :

  1. Pecan cake
  2. Put the grill at the center of the oven. Preheat oven at 180 ° C . Butter also line bottoms of two 20-cm (8-inch) springform pans with parchment paper.
  3. In a bowl, blend flour, pecan powder, baking soda also salt. Reserve.
  4. In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender . Join eggs , beating until mixture is soft and smooth. At low speed, integrate dry ingredients with buttermilk . Disperse among molds.
  5. Bake for about 36 minutes, Permit cool totaly .
  6. Honey buttercream
  7. Put egg in a big bowl . Reserve.
  8. In a pan on medium high heat, adduce honey to a boil. Stew until thermometer reads 117 ° C , about 3 minutes.
  9. Beat the egg with an electric mixer on medium speed until it becomes foamy. Drizzle the hot honey over the egg, avoiding the beaters of the mixer. Whisk continuously until completely cooled, about 15 minutes.
  10. Add butter, 1 or 2 dice at a time, whisking until smooth and creamy . Using a spatula, scrape the bottom of the bowl several times during this step.
  11. Remove the tops of the cakes to make them flat. Frost the surface of a cake with 125 ml (1/2 cup) of buttercream. Cover with the second cake. Frost the cake completely with the rest of the buttercream.
  12. ENJOY!


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