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