Butter Pecan Cake

Yields:	1 cake
Rate this Recipe

	Preparation	45 minutes
	Cooking	45 minutes
	Ready In	90 minutes

Be the first to add a photo of this recipe!

Ingredients

1/3	cup	margarine
1/2	cup	pecans	chopped
3	cups	flour, all-purpose	divided
1	tablespoon	flour, all-purpose	divided
1	cup	corn syrup, light
1/2	cup	brown sugar	firmly packed
1	each	egg
2	each	egg whites
3/4	teaspoon	baking soda
1/4	teaspoon	salt
1	cup	buttermilk, non-fat
1	teaspoon	vanilla extract
1	x	nonstick cooking spray
1/4	cup	powdered sugar	sifted
1	tablespoon	brown sugar
2	teaspoons	milk, skim

Directions

Melt margarine in a small saucepan over medium heat; add pecans, and sauté 4 minutes or until browned.

Drain pecans, reserving margarine; set margarine aside.

Combine pecans and 1 tablespoon flour; stir well, and set aside.

Combine reserved margarine, corn syrup, and 1/2 cup brown sugar in a large bowl, beating well at medium speed of an electric mixer.

Add egg; beat well.

Add egg whites, and beat well.

Combine remaining 3 cups flour, baking soda, and salt; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Mix after each addition.

Stir in pecan mixture and vanilla.

Pour batter into a 12-cup Bundt pan coated with cooking spray.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan.

Cool on a wire rack.

Combine powdered sugar, 1 tablespoon brown sugar, and skim milk; stir well.

Drizzle over cake.