Pecan spice cake

Recipe from: 4/13/2000 12:00:00 AM
Ingredients 20
Servings 10
Time

Ingredients

  • BATTER
  • 600
    ml
    cake flour
  • 15
    ml
    baking powder
  • 15
    ml
    ground cinnamon
  • 5
    ml
    nutmeg
  • 2
    ml
    ground allspice
  • 190
    g
    soft butter
  • 125
    ml
    soft brown sugar
  • 3
    large eggs, beaten
  • 250
    ml
    milk
  • 5
    ml
    vanilla essence
  • 15
    ml
    finely grated lemon rind
  • 100
    g
    pecan nuts, chopped
  • SYRUP
  • 100
    ml
    sugar
  • 100
    ml
    water
  • 10
    ml
    lemon juice
  • 1
    cinnamon stick
  • 10
    ml
    orange liqueur (optional)
  • 25
    g
    pecan nuts, chopped
 

Method

+/- 40 min
 
Preheat oven to 180 ºC. Spray a 22 cm loose-bottomed cake tin with non-stick spray. Sift dry ingredients together into a glass bowl. Beat butter and sugar well until light and add beaten eggs gradually, beating well after each addition. Mix the remaining ingredients, except the nuts, together and fold alternately with the dry ingredients into the egg mixture. Fold in nuts, taking care not to mix too much. Spoon the batter into the prepared and bake for 40 minutes. SYRUP: Prepare syrup while the cake is baking. Place sugar and water in a small saucepan and stir over moderate heat until the sugar has dissolved. Add the lemon juice and cinnamon stick to the syrup and bring to the boil. Simmer for 10-15 minutes until syrupy. Remove from heat, stir in nuts and liqueur and remove cinnamon stick. Carefully loosen the cake and turn out onto a wire rack. Place the rack over a platter and pour the syrup evenly over the hot cake. Cool completely before serving. Serves 10-12.
 

Read more on: bake
 

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