Pecan Cake

The South is certainly known for many things, and pecans are near the top of that list. Toss a generous dose of them into this rich cake batter and you’re gonna get one of the best cakes our test kitchen has ever created.

Serves: 12

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups packed brown sugar
• 3 eggs
• 2 cups self-rising flour
• 1 cup crushed cinnamon-flavored graham crackers (see Option)
• 1 cup orange juice
• 1 cup chopped toasted pecans
• 1/2 cup confectioners' sugar
• 4 teaspoons milk
• 1/2 cup pecan halves

Instructions

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
    
2. In a large bowl, beat butter at medium speed of an electric beater until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition.
    
3. Add flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in 1 cup chopped pecans then pour batter into pan.
    
4. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. (Cake will not rise to top of pan.) Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on wire rack.
    
5. In a small bowl, stir together confectioners' sugar and milk; drizzle over cooled cake, and sprinkle with 1/2 cup pecan halves.

Option

Cinnamon-flavored graham crackers enrich this cake with homespun flavor, but don't worry if you don't have the cinnamon variety; just use the plain ones and stir 1/2 teaspoon ground cinnamon in with the flour.