Pecan Bundt Cake
3 sticks butter, softened
2 1/2 cups packed light brown sugar
5 eggs, separated
3 1/4 cups sifted all purpose floor
1 tsp. baking powder
1/4 tsp. salt
1/3 cup light cream or milk
1 tsp. vanilla extract
3 cups finely chopped pecans, plus pecan halves to garnish
Grease and flour a 12 cup bundt pan. With an electric mixer beat butter 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 baking powder, flour and salt onto 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 degrees for 1 hour and 10 minutes, or until cracked slightly. Cool cake in pan. Remove from pan; spoon on sugar glaze. Top with pecan halves.
Combine one cup confectioners sugar and 1 tsp. vanilla in a small bowl. Add about 5 tsp. milk to make a thick, pouring consistency.
I hope you have a great Tuesday, and enjoy baking as much as I do, I have some
teen girls that I teach in SS, and they love baking, one of the girls brought cup
cakes for SS last Sunday, and bless her heart she made enough for all the bus
children too, she is a sweetie, and has a heart for God, amen, it is such a blessing
to teach tease girls, I even learn from them. God bless you and have a great day.