Print Recipe

Pecan Cake

A torte-like dessert which is made with finely ground pecans and only a small amount of flour.



  • 4 eggs, separated
  • 1/2 cup unsalted butter, melted and cooled (1 stick, use butter only)
  • 1/2 teaspoon vanilla extract
  • 2/3 cup granulated sugar (divided)
  • Pinch salt
  • 2/3 cup finely ground pecans (use blender to grind)
  • 1/3 cup all-purpose flour

Honey Glaze

  • 2 tablespoons butter
  • 1/2 cup honey


  1. Heat oven to 350 degrees F. (325 degrees F for glass or dark metal pans). Lightly butter and flour an 8-inch cake pan.
  2. Cake: In a small bowl, beat egg yolks, butter and vanilla extract.
  3. Add 1/3 cup of the sugar, beating until thick and creamy.
  4. In a large bowl, beat egg whites with salt until frothy. Continue to beat, adding the remaining 1/3 cup sugar, a few tablespoons at a time, until stiff peaks form.
  5. Fold 1/3 of the stiff whites into the yolk mixture to lighten.
  6. Gently fold the yolk mixture into the remaining whites until fully incorporated.
  7. Combine nuts and flour and sift a third at a time over egg mixture, folding gently after each addition. (Any nut pieces too large to sift may be folded in at the end or re-ground in the blender and sifted in.)
  8. Pour batter into prepared cake pan.
  9. Bake for 30 minutes.
  10. Let stand for 10 minutes, then turn cake out onto a wire rack, top side up, and cool for 1 hour.
  11. Glaze: In a saucepan, melt butter over medium heat, stir in honey and bring to a frothy boil. Reduce heat and boil for 3 minutes. Cool slightly.
  12. While still warm, pour over cake. Allow glaze to drip down sides of cake.
  13. To cut neatly through the sticky glaze, use a sharp knife dipped in hot water to warm it, then dry.

Posted by bettyboop50 at Recipe Goldmine May 8, 2001

This page may contain affiliate links. See our Disclosure Policy for more info.