Pecan Layer Cake

Gateau aux Pacanes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Layers of Sponge or Cup Cake
  • The Whites of 3 Eggs
  • A Cupful of Minced Louisiana Pecans
  • 3 Tablespoonfuls of Sugar
  • A Teaspoonful of Lemon Extract


Make a good layer cake or Cup Cake. Beat the whites of three eggs to a stiff froth. Add three tablespoonfuls of sugar, and one cup of minced and pounded Pecans. Add one teaspoonful of Extract of Lemon, and fill the Cake, leaving a layer of the filling on top. This is a typical Creole Cake. Instead of mincing the Pecans for the layers, some cooks shell them in halves. This is a matter of taste.