Granny Annies Butter Pecan Cake

[ChesterV]

Granny Annies Butter Pecan Cake

Ingredients

• 2-2/3 cups chopped pecans
• 1-1/4 cups butter, softened, divided
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons butter extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup light cream
• FROSTING:
• 1 cup butter, softened
• 8 to 8-1/2 cups confectioners' sugar
• 1 (5 ounces) container of sour cream
• 2 teaspoons vanilla extract
• 1 tablespoon of butter extract or maple extract
• 1/4 cup finely ground pecans

Directions

• 1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
• 2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and butter extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with cream, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
• 3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• 4. For frosting, cream butter and confectioners' sugar in a large bowl. Add sour cream and extracts; beat until smooth. Stir in remaining toasted, ground pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings. (you don't have to grind up the pecans if you want them chunky, just leave chopped)

 

[Buttonz]

Granny Annies Butter Pecan Cake

Ingredients

• 2-2/3 cups chopped pecans
• 1-1/4 cups butter, softened, divided
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons butter extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup light cream
• FROSTING:
• 1 cup butter, softened
• 8 to 8-1/2 cups confectioners' sugar
• 1 (5 ounces) container of sour cream
• 2 teaspoons vanilla extract
• 1 tablespoon of butter extract or maple extract
• 1/4 cup finely ground pecans

Directions

• 1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
• 2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and butter extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with cream, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
• 3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• 4. For frosting, cream butter and confectioners' sugar in a large bowl. Add sour cream and extracts; beat until smooth. Stir in remaining toasted, ground pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings. (you don't have to grind up the pecans if you want them chunky, just leave chopped)

 

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Thank you for sharing!!!