One morning at Stars we discovered some leftover fabulous spiced pecans from a banquet menu the night before. We came up with this traditional layer cake to use them.
Three 9-inch cake pans
Line the bottoms of the cake pans with parchment paper.
Put the butter and
Sift together the cake flour, all-purpose flour, baking powder, and salt. Set aside.
Combine the milk and the vanilla. On low speed, alternately add the milk and the dry ingredients to the butter mixture. Fold in the ground candied pecans.
Put the egg whites in a clean bowl of the electric mixer. Using the whisk attachment, whip the whites on medium speed until frothy. Increase to high speed and whip the whites until soft peaks form. Continuing to mix, add the remaining
Whip until stiff.
Fold one-half of the egg whites into the pecan batter. When they are almost completely incorporated, fold in the remaining egg whites. The batter will be quite stiff. Spread it in the prepared pans.
© 1993 Emily Luchetti. All rights reserved.