Drum magazine : Layered Vanilla and Pecan Nut Cake

DRUM magazine Recipe

Layered Vanilla and Pecan Nut Cake

Preparation time: 15 min
Baking time: 35-45 min
serves: 8-12

Ingredients
CAKE
400 ml (1½ cups + 5 tsp) caster sugar
375 g soft butter
7 large eggs
750 ml (3 cups) self-raising flour
15 ml (1 tbsp) baking powder
2ml (½ tsp) salt
60 ml (¼ cup) milk
10 ml (2 tsp) vanilla essence
Butter icing
180 g butter or margarine
750 ml (3 cups) icing sugar, sifted
pinch of salt
20 ml (4 tsp) water
10 ml (2 tsp) vanilla essence
100 g (1 packet) chopped pecan
nuts to decorate

Method

1. CAKE Preheat the oven to 180°c and line two 20 cm cake tins with baking paper. in a large bowl, cream the butter with the sugar until it's light and fluffy. add the eggs one at a time, beating well after each addition. 2. sift the flour, baking powder and salt into the egg-butter mixture. Mix together. Fold in the milk and vanilla essence. 3. spoon into the prepared tins and bake for 35 to 45 minutes or until a knife inserted into the cake comes out clean. let the cakes cool then turn out onto a cooling rack to cool completely. 4. Icing Beat together butter, icing sugar, salt, water and vanilla essence. half each cake horizontally and spread icing in between and all over the cake. cover with nuts and serve in slices.


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