Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake for 15 minutes and remove to wire rack and cool completely.
Prepare glaze. Process cream cheese, powdered sugar, vanilla, and 1 tbl. Milk in a food processor until well blended. Add more milk, 1 tbl. At a time, processing until smooth. Immediately pour over cooled cake and sprinkle with remaining 1/2 c toasted pecans.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 490 (68%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||73 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 188.3mg||58 %|
|Sodium 11373.6mg||392 %|
|Potassium 340.6mg||9 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 45.7g|
|Protein 10.6g||15 %|
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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: 716
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