Butter Pecan Spice Cake
Butter Pecan Spice Cake is a great dessert for celebrations, holidays and get togethers with friends and family. A simple made from scratch cake that is lightly glazed and topped with toasted pecans.
Servings: 16 Servings
Calories: 449kcal
Ingredients
- 2 cups brown sugar
- 1 cup shortening
- 1 cup hot water
- 2 eggs beaten
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chopped pecans divided use
- 2 tablespoons melted butter
- 1 1/2 cups powdered sugar
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- Mix sugar and shortening together with an electric mixer until combined.
- Add hot water and eggs and beat until smooth.
- Add flour, cinnamon, nutmeg, baking soda and salt and mix well.
- Fold in 1 cup of chopped pecans.
- Pour into a well greased rimmed cookie sheet and spread evenly.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack.
- Toss chopped pecans with 1 tablespoon of melted butter and toast in oven for 10 minutes.
- For the icing, mix melted butter, powdered sugar, milk and vanilla together and pour over warm cake, spreading evenly. Sprinkle with toasted pecans.
- Serve warm or at room temperature.
Notes
Spice Cake Variations:
- Add 1 cup of raisins to the batter before baking.
- Pecans can be omitted in the batter and the topping, walnuts can also be substituted.
- If you aren't adding chopped pecans to the top, sprinkles make a festive dessert.
- This sheet cake recipe can be halved and baked in a jelly roll pan. It makes a super thin cake that is almost like a cookie. It makes a great snack and is pretty irresistible.
- Bake this cake in a 9 x 13 pan and increase cooking time to 22-25 minutes.
Nutrition
Serving: 1g | Calories: 449kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 35mg | Sodium: 242mg | Fiber: 2g | Sugar: 33g