Tuesday, May 28, 2013

Spiced Pecan Cake

Happy Tuesday everyone!  Has it seemed like Monday all day to you?  It sure has to me!  Those Monday holidays mess up my week, especially since I don't go to work everyday.  Sometimes I have to look at my phone to see what day it actually is.

Hope you all enjoyed your Memorial Day weekend.  We celebrated with family and friends with a cookout enjoying the first of the summer bounty from the Farmer's Market.  Fresh strawberries, corn, green beans, and peaches are in.  Yum.  One of the most enjoyable things about summer is the bounteous fare of fresh fruits and vegetables we get to enjoy.  And, then, there is the beautiful sunshine, warm weather, and summer evenings to top it all off.

Fresh local strawberries are the absolute best don't you think?  It's nice to have access to strawberries all year round, but they just don't taste like the smaller, juicier, sweeter, local berries.  They are just a little taste of heaven as far as I am concerned.

I made this beautiful pecan cake with some of the fabulous pecans my new friend Dianna sent me from Texas.  They pick them up off the ground by the pounds.  There are pecan trees everywhere in the Dallas area.  Yes, I said pounds. Wouldn't that be wonderful?  My daughter told me there is a company you can take them to and they shell them for you.  Amazing!  Who knew?  It's sure better than cracking hundreds of shells and trying to get the nuts to come out in something other than little tiny pieces.  Look at these beauties!
We have bags of them to enjoy.  Lucky us!  So, I decided to make this fabulous pecan cake I found on Food Network.com.  The recipe was posted by Pat and Gina Neeley and is really, really good.  Makes a super "shortcake" for fresh fruit.  Here is what you need:


1 1/4 cups chopped pecans
3 Tbsp brown sugar
1 1/2 tsp cinnamon

Stir everything together in a bowl until all the nuts are coated.  Set aside.


1 1/2 cups powdered sugar
2 Tbsp lemon juice
2 Tbsp milk

Combine all ingredients in a bowl and set aside.


1 package golden yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup sugar
2 Tbsp all purpose flour
4 large eggs

Preheat oven to 375 degrees, grease and flour a 9x13 pan

Beat all cake ingredients together for 4 minutes.  Pour half the batter into the prepared cake pan.  Spread the pecan filling on top of the batter.  Pour remaining batter over pecans, spreading batter to cover the filling.

Bake about 30 minutes until toothpick comes out clean.  Let cool 30 minutes.  Drizzle with glaze.

This cake is as good by itself as it is with some beautiful strawberries!  Makes a perfect "coffee type cake" that could be served for brunch.   Or, it's absolutely delicious eaten just as it is.  Give it a try.  It's delicious.

 Everyday Donna

Things to Remember:

 A special thank you to my dad and his two brothers who all served in World War II.  As a mother, I can't imagine seeing three of your sons go off to war.  What a sacrifice.  Fortunately, they all returned.  Others were not so fortunate.   Thank you will never be enough for their service and sacrifice for our freedom.

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