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Pecan cake served
Nutty sponge cake enriched with roasted pecans and sweet honey

Pecan cake

Author: Flavelo
Recipes Cakes and Desserts
The high oil content and buttery taste of pecans make this cake special. The dough here is not just a carrier, but the home for the flavours of roasted nuts and caramelising honey. Slow baking allows the nut flavours to permeate the soft sponge.
🕒 Prep Time 25 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin: for baking.
  • Hand mixer: for creaming butter.
  • Baking parchment: for lining.
  • Wire rack: for cooling.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Pecans)

Instructions

1 ✓

Preheat the oven to 180°C. Line the cake tin with paper.

Tip: The hot oven immediately activates the baking powder, so the batter starts rising before the fat melts.
2 ✓

Roughly chop the pecans. Roast in a dry frying pan for 2-3 minutes until fragrant.

Tip: Heat forces oils to the surface of the nut, making the flavour much more intense.
3 ✓

Sift together the flour, salt, and baking powder.

Tip: Sifting aerates the flour and distributes the baking powder so there are no large holes in the cake.
4 ✓

Cream the soft butter and sugar until pale (approx. 5 minutes).

Tip: Sugar crystals cut tiny holes into the butter; air gets into these holes, making the cake light.
5 ✓

Add the eggs one by one, mixing thoroughly after each.

Tip: Thorough mixing forms an emulsion between the butter's fat and the egg's water.
6 ✓

Alternately add the flour mixture and milk to the butter mass. Start and end with flour.

Tip: If you pour the milk in all at once, the mass might split (curdle), and the batter won't be uniform.
7 ✓

Fold in half of the roasted pecans.

Tip: Don't overmix, or the gluten in the flour toughens and the cake becomes chewy.
8 ✓

Pour into the tin, sprinkle remaining nuts on top, and bake for 35-40 minutes (skewer test).

Tip: The skewer test ensures the centre is cooked and not raw.
9 ✓

Drizzle with honey while still warm, then let cool on a wire rack.

Tip: Warm cake absorbs honey better.

Recipe FAQ

Why did the nuts sink to the bottom?
The batter was too thin, or the nut pieces too large. Toss the nuts in a little flour before mixing into the batter.
Can I replace pecans?
Yes, walnuts work well too, but pecans have a sweeter, more buttery taste.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 3 pcs Eggs (room temperature)
  • 100 g Butter (soft)
  • 100 ml Milk
  • 10 g Baking powder
  • 150 g Pecans
  • 50 ml Honey
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 3 g Icing sugar