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Cream Cheese Pecan Cake
in Guest Recipe Book
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This cake will melt in your mouth.
1 1/2 cups chopped pecans
1 1/2 cups real butter
1 package (8 oz.) cream cheese, softened
3 cups sugar
6 small or 5 large eggs
3 cups sifted cake flour
dash of salt
1 1/2 tsp. vanilla extract
Sprinkle 1/2 cup of the chopped pecans in a well greased and floured 10-inch tube pan. Set aside.
Cream butter and cream cheese together. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and salt; stiring until blended. Beat until light. Stir in vanilla and remaining pecans. Pour batter into tube pan and bake at 325 degrees F (160 C) for 1 1/2 to 2 hours or until tested done. Cool in pan before removing.
Makes 12 servings.
|Source: My Mother Ruby Taylors Collection|
|Submitted By: Wesley Taylor|
|Date: November 16, 2003|