Try this Butter Pecan Cake recipe, or contribute your own.
Suggest a better descriptionMelt margarine in a small saucepan over medium heat; add pecans, and saute 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. Yield: 16 servings (serving size: 1 slice). 247 calories (25% from fat), 6.9 grams fat (1.1 g sat, 3.4 g mono, 1.9 g poly), 14 mg cholesterol and 174 mg
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 16 | ||
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Calories: 320 | ||
Calories from Fat: 93 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 13.9mg | 4 % | |
Sodium 525mg | 18 % | |
Potassium 137.4mg | 4 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 51.5g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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