Pecan Nut Cake

I went to a local dried fruit and nut supplier to get pecans for this recipe for pecan nut cake. As I picked up a packet of whole nuts, she told me they had broken up ones on special. What a perfect saving as I was going to break them up in any case. It is this small saving that has me going back to the store time and time again to get what I need for my baking.

Pecan Nut Cake
Head straight on to the Recipe For ♥ Pecan Nut Cake ♥

Last February my hairdresser immigrated, leaving me in the lurch. Even though I knew she was leaving, she left earlier than planned. I needed my hair cut, and walked into the salon in the centre where I do my shopping. The charge was reasonable for a cut and I liked the stylist. A few months later she opened her own salon, charging the same price. Working for someone she would only earn 40% of what she charged, so this more than doubled her income. I understand she had extra costs to pay so I was not too concerned when she upped her prices by 6% after a month. But then a few months later she increased them again, this time by 12%. And a few months later she had another small increase. A year into her lease she decided to move to another town in our area.

Today’s inspirational recipe from Lavender and Lime ♥ Pecan Nut Cake ♥ #LavenderAndLime Click To Tweet

It is not that much of an inconvenience for me as the centre has decent parking, and a really nice shop to get some speciality food stuffs. But, she put her prices up again! This time by 14%. So in one year she went from charging R150 to charging R220. This equates to more than a 46% increase in less than 12 months. And takes me to what I was paying for a cut and colour last February. Salaries have not increased even 4.6% so her tenfold upping of prices has left me feeling quite cross. I mentioned to her it was a huge increase and she just laughed. I have made my next appointment with a longer delay than usual between cuts. Basically she will be earning less per annum from me than before she put her prices up.

 

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Pecan Nut Cake

This cake is super moist and can be served as a dessert with some whipped cream
Recipe Category: Baking
Makes enough for: 1 cake
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the brown butter batter

  • 113 g salted butter
  • 105 g coconut sugar
  • 5 mls vanilla extract
  • 1 egg, lightly beaten
  • 45 g flour

For the cake batter

  • 130 g coconut sugar
  • 113 g salted butter, softened
  • 1 egg
  • 2.5 mls vanilla extract
  • 155 g flour
  • 3.75 mls baking powder
  • 105 g pecan nuts, toasted and roughly chopped, divided

Method

For the brown butter batter

  • Place the butter into a sauce pan and melt over a medium temperature, stirring occasionally
  • Leave the butter to foam and then brown before transferring to a medium sized mixing bowl
  • Leave to cool slightly before adding the coconut sugar, vanilla and the egg
  • Whisk using a hand mixer until ribbon stage
  • Fold in the flour and set aside

For the cake batter

  • Preheat the oven to 180˚ Celsius
  • Place the sugar and butter into a stand mixing bowl and cream together, scraping down the sides as necessary
  • Add the egg and vanilla and mix until completely combined
  • Place the flour and baking powder into a mixing bowl and gently whisk to combine
  • Add a tablespoon at a time to the stand mixer while beating on a slow speed, until completely incorporated
  • Add 55 g of the pecans and fold into the batter
  • Then pour in the brown batter and swirl to combine – you don’t want to mix it in completely
  • Pour the batter into a brownie tin that has been sprayed with baking spray
  • Scatter the rest of the pecans on top of the batter and place the tin into the oven
  • Place into the oven and bake for 35 minutes
  • Remove from the oven and leave to cool in the tin for 5 minutes before carefully turning out onto a wire rack to cool completely
  • Serve as is, or with whipped cream for a decadent dessert

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