Pecan Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Half a cup of butter, one and one-half cups of sugar, two eggs, three-quarters of a cup of sweet milk, two cups of sifted flour, one and one-half teaspoonfuls of soda, and one teaspoonful of cream of tartar in the flour, one cup of pecans picked out and cut fine. Bake in a small cake pan.