Name: Toasted Pecan Caramel Cake
Yield: Yields 12 servings
Cuisine: United States
Ingredients: Butter and flour for the pans; 1 cup (235 ml) milk; 1½ teaspoons vanilla extract; 1 pound (450 g) light brown sugar; 1 cup (235 ml) heavy cream; ½ teaspoon salt; 2 cups (244 g) flour; 1 tablespoon (15 g) butter; 2¼ teaspoons baking powder; ¾ cup (180 ml) finely ground pecans; 4 eggs, separated; 1 teaspoon granulated sugar; 48 perfect pecan halves; 1 cup (225 g) butter; 2 cups (403 g) sugar; ⅛ teaspoon salt; 1 teaspoon vanilla extract; 1 tablespoon light corn syrup; 6 tablespoons (90 g) butter

Preparation info

Yields
12
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

At any southern church supper, social, or dinner on the grounds, a caramel cake will most likely vanish before any other dessert. The perfect caramel cake—without the slightest grain to the icing—is respected by all cooks; it is particularly relished by the southern male. Its appearance is no everyday occurrence either, being reserved for Sundays, birthdays, or holidays. The slightly astringent quality of the pecan is much to my taste. In this cake it works well to play against the intense