Pecan Cake

Pastel de Nuez

Preparation info
  • 1 cake;

    8 to 10

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is one of the popular Mexican desserts that I learned at the Instituto Familiar y Social in Guadalajara. It is especially beloved in the central region of Mexico. The texture is dense and moist, something like that of a fruitcake, and the cake requires long baking. In Mexico it is usually served with cajeta, the rich caramel sauce of sweetened boiled-down milk, generally goat’s milk, that is named for the cajetas (flat wooden boxes) in which it is sold. In my pantry I alw