Caramel Nut Cake

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1½ cups (3 sticks) butter, softened

2 cups packed light brown sugar

5 eggs

3 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup milk

1 teaspoon vanilla extract

2 cups coarsely chopped pecans


1. Preheat oven to 325 degrees F. Coat a 10-inch Bundt or tube pan with cooking spray; set aside.

2. In a large bowl, with an electric beater on medium speed, beat butter and brown sugar until fluffy. Add eggs and beat until smooth. Reduce speed to low and add flour, baking powder, and salt. Gradually beat in milk and vanilla until well blended. Stir in pecans; mix well then spoon batter into prepared pan.

3. Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Let cool 15 minutes then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.

Bon Appetit!

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