East Texas Pecan Cake with Butter Pecan Glaze

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Pecan Cake East Texas with Butter Pecan Glaze

East Texas Pecan Cake with Buttered Pecan Glaze


For the Cake

  • 4 1/2 cups flour; sifted
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 6 eggs, separated
  • 2 cups butter, softened
  • 1 lb. brown sugar
  • 1/2 cup milk
  • 1 tsp vanilla
  • 3 tbsp. instant coffee
  • 3 tablespoons hot water
  • 4 cups chopped pecans

For the Butter Pecan Glaze

  • 1/4 cup unsalted butter
  • ½ cup pecans, roughly chopped
  • 1 cup brown sugar
  • ¼ cup cream + 1 tablespoon


  1. Set out butter to soften. Grease bottom of 10-inch tube or Bunt pan.
  2. Sift together flour, salt, baking powder.
  3. Separate eggs; beat yolks well; beat egg whites until stiff.
  4. In a large mixing bowl, cream together butter and brown sugar. Add beaten egg yolks, mixing well.
  5. Combine milk, vanilla and coffee dissolved in 3 tablespoons hot water. Add alternately with dry ingredients. Fold in pecans and beaten egg whites.
  6. Pour into prepared pan and bake at 325 degrees 1 1/2 hours or until cake tests done with a toothpick.
  7. Let cool in pan on cake rack.  We us the Surpahs Stainless Steel 3 Tier Stackable Cooling Racks Click Here
  8. Remove from pan and let cool completely.

To make the glaze

  1. Melt the butter over medium heat in a small saucepan until bubbling. Add the pecans and cook, stirring constantly for 1 minute.
  2. Mix in the brown sugar and the cream. Continue stirring until the mixture comes to a rolling boil. Cook and stir constantly for 2 minutes.
  3. Remove from the heat and cool until thickened. Drizzle over the cake.

Serves 12

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