Chop remaining pecans and sprinkle on top of cake for a special look.

Merker
Recipe by Real Simple November 2008

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Credit: Miha Matei

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter an 8-inch square baking pan. In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; set aside.Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time.Gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1 teaspoon of the vanilla. Transfer the batter to the prepared pan.Bake until golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool for 10 minutes, then transfer to a rack to cool completely.Using an electric mixer, beat the remaining butter with the confectioners' sugar and cream until fluffy. Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on top.To Bring It: You can make the cake up to 2 days in advance and frost it up to 4 hours before serving. To protect the frosting during your trip, stick a few toothpicks into the top of the cake and make a loose tent with plastic wrap.

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Nutrition Facts

630 calories; calories from fat 48%; protein 8g; carbohydrates 76g; sugars 56g; fiber 2g; fat 34g; saturated fat 14g; sodium 324mg; cholesterol 134mg.
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