My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Thursday, March 3, 2011

Pecan Cake/Bread

In the south this is called cake, but it's more like a dessert bread, minus icing. The secret is to use lots of pecans, and on occasion chopped walnuts, which makes it even more delicious. This is wonderful for dessert, breakfast, or with a cup of tea or coffee in the afternoon.

If after making this the first time you feel the need to add more nuts in the next cake that is no problem.

Pecan Cake/Bread
about 8 servings
print recipe

2 3/4 cups self-rising flour
2 or 3 cups chopped pecans (go for the 3 cups, or mix pecans and walnuts)
1 1/2 cups sugar
1 1/3 sticks butter, melted
3 eggs
1 teaspoon vanilla
Whole milk or buttermilk (enough for batter consistency)

Preheat the oven to 350 degrees

Mix all ingredients together and add enough milk to make the mix the consistency of a cake batter. Pour into a large, greased iron skillet or greased cake pan. Bake at 350 degrees for approximately 45 minutes or until done when toothpick comes out clean.

5 comments:

  1. This sounds great, Bev. Hope you are having a wonderful Thursday! :)

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  2. Oh my! Another one that will go right to my hips!...:)JP

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  3. Oh this sounds great. I've got some black walnuts in the freezer just begging to go into this!

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  4. Oh does this sound wonderful! I will definitely make this soon.

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  5. This one is calling my name, loudly!

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