Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup confectioners' sugar
- 1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Beat in vanilla. Gradually mix in dry ingredients alternately with milk. Pour batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the filling, in a medium bowl, beat together cream, confectioners' sugar, and pecans until light and fluffy. Spread over top of cooled cake.
Interesting Facts
- This cake makes a great surprise when served with a scoop of ice cream.
- You can use any kind of nut in this recipe, such as walnuts, almonds, or macadamia nuts.
- This cake can be stored in an airtight container for up to 5 days.
