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Pecan Cake

Image of Pecan Cake

115g/4oz/1 cup pecan nuts
115g/4oz/½ cup butter, softened
115g/4oz/½ cup soft light brown sugar 5ml/1 tsp natural vanilla essence (extract)
4 large eggs, separated
75g/3oz/¾ cup plain (all-purpose) flour
Pinch of salt
12 whole pecan nuts, to decorate
Whipped cream or crème fraîche

For drizzling

50g/2oz/¼ cup butter
120ml/4fl oz/scant ½ cup clear honey


Serves: 8


1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm/8in round cake tin. Toast the nuts in a dry frying pan for 5 minutes, shaking frequently. Grind finely and place in a bowl.

2. Cream the butter with the sugar in a mixing bowl, then beat in the vanilla essence and egg yolks.

3. Add the flour to the ground nuts and mix well. Whisk the egg whites with the salt in a grease-free bowl until soft peaks form. Fold the whites into the butter mixture, then gently fold in the flour and nut mixture. Spoon the mixture into the prepared cake tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.

4. Cool the cake in the tin for 5 minutes, then remove the sides of the tin. Stand the cake on a wire rack until cold.

5. Remove the cake from the base of the tin if necessary, then return it to the rack and arrange the pecans on top. Transfer to a plate. Melt the butter in a small pan, add the honey and bring to the boil, stirring. Lower the heat and simmer for 3 minutes. Pour over the cake. Serve with whipped cream or crème fraîche.

Energy 428Kcal/1785kj; Protein 6.2g; Carbohydrate 34.7g, of which sugars 27.4g; Fat 30.5g, of which saturates 12.5g; Cholesterol 158mg; Calcium 51mg; Fibre 1g; Sodium 170mg

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