This old-fashioned nut cake is generously filled with pecans. Be sure to chop them finely so they spread evenly throughout the cake.




  • Grease and flour a 12-cup bundt pan.

  • With an electric mixer, beat butter in large bowl until fluffy. Gradually add sugar. Beat until very light and fluffy. In a bowl, beat yolks for 5 minutes, until thick; fold into sugar mixture.

  • Sift flour, baking powder, salt onto parchment or waxed paper; alternately add to yolk mixture with cream and vanilla. Fold in pecans.

  • In a large bowl, beat egg whites until they form stiff but not dry peaks. Fold into batter; spread into prepared pan.

  • Bake at 325°F for 1 hour, 10 minutes, or until cracked slightly. Cool cake in pan. Remove from pan; spoon on Sugar Glaze. Top with pecan halves.

Sugar Glaze:

  • Combine 1 cup confectioners sugar and 1 teaspoon vanilla in a small bowl. Add about 5 teaspoons milk to make a thick, pouring consistency.

Nutrition Facts

542 calories; 35 g total fat; 114 mg cholesterol; 97 mg sodium. 53 g carbohydrates; 7 g protein;