Layered Vanilla and Pecan Nut Cake

By Drum Digital
12 May 2011

Preparation time: 15 min

Baking time: 35-45 min

serves: 8-12

You will need

CAKE

400 ml (1½ cups + 5 tsp) caster sugar

375 g soft butter

7 large eggs

750 ml (3 cups) self-raising flour

15 ml (1 tbsp) baking powder

2ml (½ tsp) salt

60 ml (¼ cup) milk

10 ml (2 tsp) vanilla essence

Butter icing

180 g butter or margarine

750 ml (3 cups) icing sugar, sifted

pinch of salt

20 ml (4 tsp) water

10 ml (2 tsp) vanilla essence

100 g (1 packet) chopped pecan

nuts to decorate

Method

1. CAKE Preheat the oven to 180°c and line two 20 cm cake tins with baking paper. in a large bowl, cream the butter with the sugar until it's light and fluffy. add the eggs one at a time, beating well after each addition. 2. sift the flour, baking powder and salt into the egg-butter mixture. Mix together. Fold in the milk and vanilla essence. 3. spoon into the prepared tins and bake for 35 to 45 minutes or until a knife inserted into the cake comes out clean. let the cakes cool then turn out onto a cooling rack to cool completely. 4. Icing Beat together butter, icing sugar, salt, water and vanilla essence. half each cake horizontally and spread icing in between and all over the cake. cover with nuts and serve in slices.

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