Pecan Bundt Cake

This old-fashioned nut cake is generously filled with pecans. Be sure to chop them finely so they spread evenly throughout the cake.

Pecan Bundt Cake
Servings: 12 Prep 20 mins Bake 325°F 1 hr 10 mins


  • 1 1/2 cups unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 5 eggs, separated
  • 3 1/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup light cream or milk
  • 1 teaspoon vanilla extract
  • 3 cups finely chopped pecans, plus pecan halves to garnish

Make It

1. Grease and flour a 12-cup bundt pan.

2. With an electric mixer, beat butter in large bowl until fluffy. Gradually add sugar. Beat until very light and fluffy. In a bowl, beat yolks for 5 minutes, until thick; fold into sugar mixture.

3. Sift flour, baking powder, salt onto parchment or waxed paper; alternately add to yolk mixture with cream and vanilla. Fold in pecans.

4. In a large bowl, beat egg whites until they form stiff but not dry peaks. Fold into batter; spread into prepared pan.

5. Bake at 325 degrees F for 1 hour, 10 minutes, or until cracked slightly. Cool cake in pan. Remove from pan; spoon on Sugar Glaze. Top with pecan halves.

Sugar Glaze:

6. Combine 1 cup confectioners sugar and 1 teaspoon vanilla in a small bowl. Add about 5 teaspoons milk to make a thick, pouring consistency.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 542, Fat, total (g): 35, chol. (mg): 114, sat. fat (g): 13, carb. (g): 53, fiber (g): 3, pro. (g): 7, sodium (mg): 97, Percent Daily Values are based on a 2,000 calorie diet.