Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 cup chopped pecans

  3. 1 1/2 cups softened butter

  4. 8 ounces cream cheese, softened

  5. 3 cups sugar

  6. 6 large eggs, separated

  7. 3 cups sifted cake flour

  8. 2 tsp. vanilla extract

  9. 1/2 tsp. almond extract

  10. pinch salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Butter and flour the inside of a 10 inch bundt pan. Sprinkle the pecans over the bottom of the pan. Combine the butter, cream cheese and sugar in a large bowl and beat until light and fluffy. Add the egg yolks one at a time, beating after each addition. Stir in the flour, vanilla and almond extract. Combine the egg whites and salt in a medium bowl and beat to stiff peaks. Fold 1/4 of the beaten whites into the batter. Fold in the remaining whites. Evely spread the batter in the prepared pan. Bake the cake about 65 minutes until a toothpick comes out clean. Invert the cake onto a rack and cool completely before slicing and serving.


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