• 16servings
  • 80minutes
  • 486calories

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Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/4 cup shortening

  3. 2 cups sugar, divided

  4. 2 teaspoons vanilla extract

  5. 3 cups cake flour

  6. 5 teaspoons baking powder

  7. 1/2 teaspoon salt

  8. 1-1/3 cups whole milk

  9. 6 egg whites

  10. 1 cup chopped pecans

  11. FILLING:

  12. 1/3 cup sugar

  13. 3 tablespoons cornstarch

  14. 2 cups whole milk

  15. 3 egg yolks, beaten

  16. 1 tablespoon butter

  17. 1-1/2 teaspoons vanilla extract


  19. 1-3/4 cups sugar

  20. 4 egg whites

  21. 1/2 cup water

  22. 1/2 teaspoon cream of tartar

  23. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Majestic Pecan Cake Recipe photo by Taste of Home Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

  2. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts.

  3. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  4. For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

  5. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool.

  6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.

  7. Spread filling between cake layers. Frost cake. Store in the refrigerator. Yield: 16 servings.


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