Best Georgia Pecan Cake Recipes

GEORGIA PECAN CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter., Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

GEORGIA PECAN CAKE

Steps:

• 1. Using an electric mixer (preferably stand alone type), cream together the margarine, shortening, and sugar for 15 minutes on medium speed. Add the egg yolks and continue to mix on low for 5 minutes.
• 2. Sift the flour and baking soda together 3 times and add to the mixing bowl alternately with the buttermilk, beginning and ending with the flour.
• 3. Turn off the mixer and fold in the vanilla, coconut, and pecans.
• 4. Beat the egg whites until stiff and gently fold into the cake batter.
• 5. Divide the mixture into 3 greased and floured 9 " cake pans. Bake at 350 for 30-35 minutes, or until cake springs back when touched lightly in center.
• 6. Cool for 15 minutes on a rack before turning the layers out of the pans and leaving to cool completely.
• 7. While the cakes are cooling, prepare the icing.
• 8. Cream together all of the ingredients, except the pecans. When the cakes are completely cool, spread the icing thickly on top of each layer and sprinkle the top with the chopped pecans.
• 9. It may not take quite 2 hours...but there are several waiting periods. Enjoy this delicious cake.

GEORGIA PECAN MIST CAKE

Steps:

• Beat the egg whites and salt together until foamy. Gradually add the sugar and beat until stiff, but not too dry.
• Beat the egg yolks until thick.
• Fold the egg yolks into the whites, then gently fold in the pecans.
• Bake in a tube pan in a preheated 350 F oven for 50 minutes.
• This cake freezes well.

GEORGIA PECAN CAKE RECIPE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter.
• Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.

GEORGIA PECAN CAKE

Steps:

• Cream butter and shortening thoroughly. Gradually add sugar. Beat until fluffy. Add egg yolks and vanilla. Sift flour with baking soda 3 times. Add to batter alternately with buttermilk, beginning with flour and ending with flour. By hand, stir in nuts and coconut. Beat egg whites until stiff, but not dry. Carefully fold in all the egg whites. Bake at 350° in 3 greased large layer pans about 25 minutes or until done, or for about 1 hour in greased tube pan.Frosting:Mix together ingredients, and spread on cooled cake.Buttermilk is good to have on hand even if you don't like to drink it. Great for biscuits, cornbread, cakes, and of course, Mose's Buttermilk Pie (page 132).