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INGREDIENTS

2 ts Ground cinnamon
2 c Coarsely chopped pecans
2 c Sugar
1 c Plus 2 tbsp milk
1/4 c Packed light brown sugar
1 ts Ground nutmeg
1 c Unsalted butter
3 c All-Purpose Flour ; sifted
3 Egg whites
2 ts Baking Powder
2 ts Plus 2 tsp vanilla extract

Servings

INSTRUCTIONS

Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans in a large ungreased roasting pan. Roast nuts @ 425 degrees for 10 minutes, stirring occasionally. Watch, carefully, lower heat, if necessary. Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg. Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter mixture. Coat them thoroughly. Return mixture to the pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and roast 5 minutes more. Remove from oven and set aside. In a large bowl of an electric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes. In a separate bowl, sift together flour and baking powder. In a third bowl, combine milk and remaining 2 tsp vanilla extract. Add the flour mixture and the milk mixture, alternately, to the butter, beating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans. In a separate bowl, whip the egg whites on high speed until frothy, about 30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture holds peaks, about 2 minutes. Gently, fold egg white mixture into the batter, one third at a time. Spoon batter into prepared cake pans and spread batter so that it is slightly lower in the center. Bake @ 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 1 minute, then carefully remove from the pans and place on a wire rack. Cool thoroughly. Glaze. Spread generously with frosting between layers and on top and sides.

NOTES

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Spiced Pecan Cake

2 ts Ground cinnamon 
2 c Coarsely chopped pecans 
2 c Sugar 
1 c Plus 2 tbsp milk 
1/4 c Packed light brown sugar 
1 ts Ground nutmeg 
1 c Unsalted butter 
3 c All-Purpose Flour sifted
3  Egg whites 
2 ts Baking Powder 
2 ts Plus 2 tsp vanilla extract

Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans  in a large ungreased roasting pan. Roast nuts @ 425 degrees for 10 minutes,  stirring occasionally. Watch, carefully, lower heat, if necessary.  Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg.  Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter  mixture. Coat them thoroughly. Return mixture to the pan and roast for 10  minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and  roast 5 minutes more. Remove from oven and set aside. In a large bowl of an  electric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed  until very light and fluffy, about 6 to 8 minutes. In a separate bowl, sift  together flour and baking powder. In a third bowl, combine milk and  remaining 2 tsp vanilla extract. Add the flour mixture and the milk  mixture, alternately, to the butter, beating on high speed until well  blended and scraping the bowl sides between additions. Stir in the pecans.  In a separate bowl, whip the egg whites on high speed until frothy, about  30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture  holds peaks, about 2 minutes. Gently, fold egg white mixture into the  batter, one third at a time. Spoon batter into prepared cake pans and  spread batter so that it is slightly lower in the center. Bake @ 350  degrees until a toothpick inserted near the center comes out clean, about  40 minutes. Let cool 1 minute, then carefully remove from the pans and  place on a wire rack. Cool thoroughly. Glaze. Spread generously with  frosting between layers and on top and sides.

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Nutrition

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Serving Size: 1 Serving (2658g)
Recipe Makes: 1 Servings

Calories: 9524
Calories from Fat: 3119 (33%)

Amt Per Serving		% DV

	Total Fat 346.5g	462 %
	Saturated Fat 131.2g	656 %
	Monounsaturated Fat 137.1g
	Polyunsanturated Fat 55.6g
Cholesterol 488mg		150 %
Sodium 6508.2mg		224 %
Potassium 2472.6mg		65 %
Total Carbohydrate 1547.2g		455 %
	Dietary Fiber 34.3g	137 %
	Sugars, other 1512.9g
Protein 124.1g		177 %
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.

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Calories per serving: 9524

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