威廉希尔娱乐

toasted pecan cake

When it's quiet around here,it generally means one of two things: 1.I've been cooking a series of duds,or certainly nothing good enough to clear my throat into this microphone and sign the praises of.Or 2.We're heading for another episode of Just What Has Deb Gotten Herself Into This Time (see:any Friendsgivingorwedding cake adventure).A couple weeks ago was the former;last week was resoundingly the latter.


what you'll needgrind toasted pecanswhip egg whiteswhisk whisk

I took over first night Seder (a ceremonial dinner on the first two nights of Passover) duties last year,institutedHarry Potter haggadahs,and it was all going well until I got to planning this year's meal (seemingly: writing potatoes,carrots,onions,eggs,almonds on a grocery list over and over again),decided we needed to shake up the guest list a little — really,I think I just miss my dad making bad jokes and trying to get us to stick even a tiny bit to the prescribed topic — and suddenly we were 17 (plus a waitlist;"only in the William Hill娱乐Smitten Kitchen…" a friend said),we definitely didn't have this many chairs or table space,my fridge and freezer were bursting at the seams (the ice cube tray got evicted),and I haven't even gotten into the part where a chef came over that morning to teach me a new dish that had nothing to do with Passover (but promise something fun is coming).The whole week was a heady mix of panic anddelight.Someone is going to tell me it's because I'm a Gemini,but truly the only thing that motivates me is being at the edge of a disaster,and that's where the bulk of this month has vanished to.

add ground nuts and sugarfold in some egg whitesfold in remaining egg whitesbaked

In the middle of this,I made a new,wonderful cake.There are a lot of nutty cakes on this site,macaroon tortesare among my favorite,but also thishazelnut brown butter number,thisalmond intensity,and thiswalnut cake,but most of them (macaroons aside) have the gluten- and Passover inconvenience of just a little bit of flour.So when someone pointed me tothis almond cake from Joan Nathan(NYT),I liked many things about it: its utterly flourless;the ingredient list is short and straightforward (you're not going to end up with 7 unused egg yolks,hallelujah) and a quick test run told me what we really want to know,which is that it's spectacularly moist and tender and keeps really well.But if I had to choose between eating an almond and eating a toasted pecan,I would never choose the former.And if I had to choose between eating a cake with vegetable oil over one with browned butter,well,what kind of question is that even.I added some needed salt,used vanilla instead of almond and cardamom,and then I heaped the cake with whipped cream and all of the berries I could find and the result is perfect,toasty,creamy,fresh,and pretty and also approximately the only thing in my kitchen that was calm and running on schedule last week.

whipped creamswooshes of whipped cream

I hope you've had a wonderful holiday weekend,however you celebrate,and I'm super happy to be back to my regularly scheduled nonsense,when cooking food in less than 10-pound quantities feels like a vacation.

toasted pecan cake

If you're curious,this was roughly my Friday night Seder menu:
(If there's no link,it's not from an existing recipe,here or elsewhere.)
* Herb and Garlic Baked Camembert (my SIL made it from威廉希尔公司官方网站 )
* The Roumanian Steakhouse-Style Chopped Liver also in威廉希尔公司官方网站 ,but I blended it and made a few tweaks,thus I owe you a new recipe.(Note:Wild Mushroom Pâtéin the archives is a great vegetarian alternative)
*Charoset: Ashkenazi (my mom makes it) andSephardic-style
* Gefilte Fish (my mother-in-law makes it)
*Matzo Ball Soup(psst,there's a vegetarian one in威廉希尔公司官方网站 as well)
* Homemade horseradish
*Potato Kugel
* Harissa-Roasted Carrots
* Cold Asparagus Salad with a variation onthis almond pesto,minus the parmesan
* Maya's Sweet and Sour High Holiday Brisket (from威廉希尔公司官方网站 )
*Chocolate Caramel Crackers
*Mini-Pavlovaswith Lemon Curd,Whipped Cream and Berries (reminiscent of the lemon meringue smash in威廉希尔公司官方网站 ,but inspired by the look ofthese beauties,although mine were not)

Previously

One year ago: Fig NewtonsandCripsy Tofu Pad Thai
Two years ago: Granola Bark
Three years ago: Caramelized Brown Sugar Oranges with YogurtandPotato Pizza,Even Better
Four years ago: Why You Should Always Toast Your Nuts (Please!)andObsessively Good Avocado-Cucumber Salad
Five years ago: Dark Chocolate Coconut MacaroonsandBaked Eggs with Spinach and Mushrooms
Six years ago: Spinach and Smashed Egg ToastandBee Sting Cake
Seven years ago: Over-the-Top Mushroom QuicheandBanana Bread Crepe Cake with Butterscotch
Eight years ago: Blackberry and Coconut Macaroon Tart
Nine years ago: Baked Kale ChipsandAlmond Macaroon Torte with Chocolate Frosting
Ten years ago: Artichoke-Olive CrostiniandChocolate Caramel Crackers
Eleven years ago: Spring PanzanellaandLemon Yogurt Anything Cake
Twelve years ago: Arborio Rice PuddingandGnocchi with a Grater

And for the other side of the world:
Six Months Ago: Even More Perfect Apple Pie
1.5 Years Ago: Chocolate Olive Oil Cake
2.5 Years Ago: Indian-Spiced Cauliflower SoupandSkillet Baked Pasta with Five Cheeses
3.5 Years Ago: My Old-School Baked ZitiandCannoli Pound Cake
4.5 Years Ago: Better Chocolate BabkaandFall-Toush Salad

Toasted Pecan Cake

I don't have cup measurement for pecans or pecan meal because it's just too inconsistent.(Every cup of nuts will weight something different depending on size and how many are broken and nut meal is even more inconsistent as you can just pack and pack it,the weight getting higher and higher.) I don't want to mess this cake up for you with estimates.如果你没有一个规模,please simply buy 1 pound (455 grams) and do your best to estimate what removing 1/16 would look like (picture: 1/4,then 1/4 of that removed).Even if you're a smidge off,it will still be more accurate than cups here.

If you'd like to make this cake dairy-free,just use 1/2 cup vegetable or another neutral oil.

  • 15 ounces (420 grams) whole or chopped pecans,or pecan meal/flour
  • 1 cup (200 grams) granulated sugar
  • 9 tablespoons (130 grams) unsalted butter,plus additional for pan
  • 7 large eggs,separated
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract or the seeds from half a bean
  • Whipped cream and berries,for garnish,if you wish

Heat oven:To 350 degrees F.Oil or butter a 9-inch round pan and set aside.I lined mine with parchment for easier removal.While I don't expect it to stick much if you don't use parchment,I always think we're better safe than sorry.

If you're starting with whole or chopped pecans,toast them:Spread nuts in one layer on a sheet tray.Toast for 10 minutes,tossing once midway so that they cook evenly.They should smell nutty and appear one shade darker.Let them cool completely before using.You can hasten this along in the fridge or freezer.

Grind your pecans:Once they're cool,grind the nuts with sugar and salt in a food processor or high-speed blender until finely chopped,but stop before they seem to glue together (i.e.become a nut butter).Set aside.

Brown your butter:In a medium saucepan,melt butter over medium heat.It will melt,then foam,then turn clear golden and finally start to turn brown and smell nutty.Stir occasionally,then frequently as it begins to take on color,scraping up any bits from the bottom as you do.Don't take your eyes off the pot as while you may be impatient for it to start browning,the period between the time the butter begins to take on color and the point where it burns is often less than a minute.As soon as the butter takes on a nutty color and smell,remove from heat and pour into a large bowl to cool.You can hasten this along in the fridge or freezer,but keep an eye on it in the freezer especially,as you don't want it solidified.

Beat egg whites:Until they form stiff peaks,but not beyond this point,when they might seem to have a dry and crumbly foam.Set them aside.

At last,assemble the cake batter:Add egg yolks and vanilla to the cooled browned butter in the large bowl and whisk until thoroughly combined.Stir in pecan-sugar-salt mixture,or,if you're starting with pecan meal/flour,stir it in along with the granulated sugar and salt.The batter will be very thick.

Add 1/3 of the whipped egg whites and stir to combine;this will help loosen the batter so it's easier to add the remaining whites.Add the remaining egg whites and gently,carefully fold them into the pecan mixture,trying not to deflate the egg whites.

Pour into prepared cake pan and smooth top.

Bake the cake:Until a toothpick inserted into the center comes out clean,about 35 to 40 minutes.Allow to cool for 10 minutes in the pan,then remove from the pan and let finish cooling on a rack.

To finish:I swirled mine with 1 cup of heavy cream plus 2 tablespoons granulated sugar and 1 teaspoon vanilla extract,softly whipped,and piled it with berries and a few chopped pecans.It could also be finished simply,with just a dusting of powdered sugar.

Do ahead:Cake keeps for 5 to 6 days in the fridge.Without cream,it doesn't need to be refrigerated,but if you'd like to have it more than 3 days,I think it less prone to going bad if chilled.

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83 comments ontoasted pecan cake

      1. Eve

        What about ground walnuts for those of us with spouses who are verboten to eat almonds or pecans,but can do walnuts in moderation?

  1. stephie

    This is almost the exact same recipe as Nana José's Chocolate Pecan Cake from NYT cooking.I made it for my family's seder this weekend.Its seriously delicious.

    1. deb

      Interesting — I just Googled it and I think they're very different cakes,however.It uses melted chocolate,and no separated eggs.It looks very thin,rich,and decadent.And it only has 1 cup (probably 4 ounces) of pecans.It seems more like a classic flourless chocolate cake with some pecans in it?

      1. stephie

        Apolgies!After I posted I totally realized they weren't the same.Doh!My reading comprehension is rough :) This cake sounds delish though and I will definetly put it on the list to make.The choco pecan one is good too if you ever need a tasty torte.

          1. Kelly

            Just scoured every shop in the neighborhood looking for whipping cream only to finally read that you use heavy cream!Any reason/difference?

            So excited to try the actual cake,the batter taste like butter pecan ice cream!Yum!

            Thanks xx

            1. deb

              Both can be used for whipped cream.They should be about the same,many brands use the terms interchangeably,but sometimes whipping-specific cream can have extra stabilizers in it,which I don't care for.I pretty much just buy heavy cream.

  2. We had pavlova for our first night seder,too!So many people (on the internet today) thanked me for something besides a flourless chocolate cake to enjoy during the rest of Passover.We had some major nut allergies at our seder,so even the charoset was nut-free,but now I'm free to put nuts in anything I want.And luckily enough,I have a brand-new bag of pecans to use for the holiday.Chag快乐,Deb.Hope you're enjoying the spring.

  3. sallyt

    this looks great!Maybe I'll make this for my much delayed second seder.

    For dessert,I made macarons (HUGE hit,and so good) and your caramelized chocolate covered matzoh.I just brought in the leftover caramelized chocolate covered matzoh to my seminar students,and they were blown away by it –

  4. Brian

    Have you considered creating and sharing vegan alternative 威廉希尔娱乐recipes for each of your creations?You would have a fan following for life if you can branch out into this area!!!

    1. deb

      Absolutely,where possible.But a 7-egg cake with no flour whose structure entirely comes from eggs would be a challenge.Do check the Vegan recipe archiveshere.

  5. Jessie

    The cake looks wonderful,of course,but I'm mystified by the homemade gefilte fish!How does it compare to the jarred?Also,I miss seeing the Pickle Guys make their horseradish in a blender out on the street because it's too potent to make indoors!

  6. Anna

    Would you recommend making a layer cake out of this,with the whipped cream filling?Or would the cake layers be too dense for the light whip cream?I'd love to turn this into a layered birthday cake.

    1. deb

      No,I think it would be nice.The layers are solid,but not dry,if that helps.I might keep them thin,though.Perhaps 2 yields for 3 layers,or even 1.5 yields for 3 thin layers.I don't usually like splitting layers with a knife,it always leads to me making a mess or wrecking the cake,but I do think this cake would split well.

  7. Anna

    Looks delicious.As someone who is always interested in but intimidated by expanding my Seder,how did you handle lack of sufficient tables,chairs,silverware,etc?thanks!

    1. deb

      We have a 4-person table we can add two panels to,which is supposed to bring it to 8 but we find it fine for 10.We have 4 regular chairs and then keep 6!Ikea wooden folding chairs under and behind our sofa.We have 6 more Ikea plastic chairs outside around the patio table that we clean off and bring inside if needed.We borrowed a folding card table from my in-laws.As for dishes,always buy more than you need!Nobody asked but I don't think anyone should register for fewer than 16 sets (I'd rather get cheaper plates than not have enough),and if you can go higher,to 18 or 20,it will help you account for inevitable breakage without worrying that your pattern will be discontinued (they always are).We replaced our silverware a few years agoand I got 20 sets;everyone said I was crazy but you tell me where all of those forks walk to!(I mostly just really don't want to resort to using disposable plastic if I can avoid it.) Okay,I think I have a lot more advice where this came from and will have to stop at some point but another thing that's been a big help is buying inexpensive,small dessert plates.This means that we can use big plates for dinner,small plates for apps/salad,and still have enough plates over for dessert.I havethese(they're very small but also very easy to store).

      1. Charlotte in Toronto

        Some gave me this same advice years ago – always buy more than you think you'll need.I did,and have never regretted it.I chose plain white dishes that I hopped would never go out of style and a multitude of white serving pieces.And I think food looks better on white.Best advice ever!

    2. renee

      I had this problem a couple of years ago,and for the dishes and silverware,the Dollar Tree is a lifesaver.Their dishes are perfectly presentable and each one is a dollar (and then if you want to keep separate dishes for Pesach,there you go).

    3. Monica

      I did the same thing,I was even more exagerated.I have 48 big plates and 48 salad plates (they are small enough to double as dessert,24 regular dessert).I am not worried if they brake,not worried if we have a lot of people,they are white,round,classic,can pair it with anything,any color,same with the silverware and glasses.他们不需要很多空间,which is something people usually are scared about.You probably have more space taken over disposables all around.

      1. Nicole

        Another work around for storage is that my friend and I each bought the same inexpensive white dishes to use as extras.We share whenever we are having larger parties.It's been great!

  8. I think I've commented this before,but the brisket and latke 威廉希尔娱乐recipes from the SK cookbook are *my* brisket and latke recipes and now those things are the things that taste like holidays to me and my family,and I think of you,and how that must be a perhaps unforeseen benefit of writing a cookbook- you made my family's memories!So,thank you :)

  9. Susan S

    You did not link to your Matzo ball soup recipe,or the link is not working.I know you have one because I make it often.I had never made it before seeing your recipe.这是我用来转移话题的安慰和医治汤。

  10. Alison

    Many thanks!I needed a different Passover dessert.Harry Potter Haggadahs?You New Yorkers are lucky….only about 5 Jewish families in my area.

  11. Carol

    This recipe looks delicious,and I think I'd prefer it to the almond cake that our temple is making for our community Seder.Alas,I will never be able to serve it for our family Seder,as our children have tantrums like 2 year olds if I don't serve Joan Nathan's chocolate soufflé roll (known in our family as "mocha cake roll").It really is fantastic,but with a total of 9 eggs,10oz.Dark chocolate,a stick of butter,strong coffee,and a cup of sugar it's not especially low cal or stress free!

  12. Speaking of your Roumanian Steakhouse-style chopped liver,I made that a couple of weeks ago,and it was the absolute best chopped liver I have ever eaten.I actually got 4 cups out of your recipe instead of 2,don't know why,and had to EAT IT ALL MYSELF as the rest of my family (except the dog,upon whom I was not about to waste it) are grossed out by chopped liver.It was so,so,so good on rye toast with salted and peppered tomatoes on top.

  13. Monica

    Can I just use a combination of almond and pecans?maybe I dont have enough pecans,and here in venezuela I cannot find them.Should work just fine right?same weight?

  14. Christine

    Deb- I always knew you were my internet twin but now it's sealed…I am also a Gemini.I entertain exactly like you.I love the bustle and the people and the whole thing just makes me happy.Except for the 10 minutes before everyone arrives where I threaten to murder my husband and my kids know to hide in their rooms.Can't wait to try this cake.

  15. Susanne

    I served your clementine cake for the second night.It was a huge hit and a nice counterpoint to the inevitable chocolate torte someone else brought.This one looks great,too,and will be a nice addition to the repertoire for my dad,who has celiac.

  16. Tanya

    Well your timing couldn't be anymore perfect.I am throwing a tea party on Saturday where I am trying to make sure their are gluten free options for my gluten free folks.This cake means I can make one spectacular dessert that everybody can eat!The best part is that since it is one of your cakes,I know it will be amazing.

  17. Rebecca RK

    We'll make this cake while I'm waiting for my rectangular tart pan to arrive (for your berry coconut tart).Love your Seder menu.Your Miso-Maple ribs recipe from SKED was what I used for the sliced beef (chuck roast,brisket never cooperates for me) and it was spectacular.I know miso won't work for everyone,but for those that it would,it's amazing.I will have to make your matzah balls,I bet they are just as easy as the box and even tastier.Thank you Deb!

  18. Linda Sterling

    I make your tangy brisket every year for Passover (and Rosh Hashanah!).Everyone loves it and there's always someone who asks for the recipe.I'd love to get your spin on gefilte fish.I make an excellent fish terrine/loaf,with fresh ground pike and whitefish,and a line of carrots down the middle.So easy,so delicious,and it makes it impossible to go back to the storebought kind in that disgusting jelly.Would you care to see if you can improve on it (although it's so good already but I know you can make it better)?It would improve the lives of everyone who celebrates Passover!!

  19. Robin

    I make something very similar to this called an Earth Apple Torte.This difference with this recipe is the addition of a baked russet potato,nutmeg and cinnamon and no butter.It's topped with raspberry preserves.It took some temperature fiddling but eventually got the right setting to make it evenly moist.I call it breakfast cake to get my girls to eat it (it's healthy,right?) and I love the way my family is shocked how delicious it is after I tell them it's made with a potato!I'm going to try yours to compare!

    1. Pam

      Seeing as this cake is mostly nuts,butter,and egg I thought it would be easy to make it Keto.I subbed 1/2 cup Erythritol and some applesauce for the sugar,and I scaled back a little on both the egg yolks and whites due to the extra liquid.I ended up having enough batter for two 8" pans.It's very tasty even without sugar.My daughter told me that my husband ate 4 pieces!Only thing I don't like about this recipe is all the bowls and dishes you use.

  20. Yay for Geminis!I too work best under the prospect of disaster.Sometimes I shock myself at what I'm capable of when the heat is on.Otherwise,I'm lackadaisical at best.I almost have no in between!

  21. JP

    Shoot,and here I figured you were on an amazing vacations somewhere that would make us all jealous!I love cakes that are based on nuts.This is a pretty European thing to do.They often substitute ground nuts for flour,actually,but more often hazelnuts or almonds.Pecans are only found in our country,I believe.I wish I could find a good place to buy inexpensive pecans…we get them at COSTCO as it is,but the price has at least doubled in the last few years.My understanding is that China is buying up our pecans!Thanks for the lovely cake!

  22. Claire

    This sounds like a Southern girl's dream.How do you think it would be with vanilla ice cream and homemade caramel sauce?(I am a true Southerner and pecan lover;my mom always keeps a pound of pecans in her freezer and as a kid I used to get in trouble for sneaking frozen pecans.)

  23. I've made cakes similar to this.Some variations I've tried and liked:

    Instead of pecan: mixture of buckwheat flour,unsweetened coconut "flour" and almond meal in roughly equal parts.

    Using a proportion of flavorful honey in place of sugar

    Brown butter

  24. Deb

    Chag Sameach Pesach,Deb.You were missed,and I'm glad it was for something good.This looks fabulous.My Passover dessert was fresh blueberries and strawberries layered between homemade Meyer lemon curd.Delish!

  25. Ali

    I can't wait to make this!It's one of my colleagues' birthdays this week and she is currently on a low FODMAP diet and this – apart from the cream on top,unless I can find some lactose-free whipping cream which is eluding me in Australia – ticks all the very restrictive boxes for that diet.Thanks again for all your delicious,failproof食威廉希尔娱乐谱。

    1. Francoise

      You can whip coconut milk into a whipped "cream." The thick full fat kind sold in cans.Good luck!!

  26. 茱莉亚

    I made this tonight–delicious!Halved everything by weight and baked it in a six inch round tin,which was perfect for our household of two.I realized when I got home from the store that I had done my math wrong and shorted myself 1.5 oz of pecans,so I subbed in almonds for the rest.Baked for 32 minutes–I think it should have gone for the full 35 given in the recipe.Served with vanilla ice cream,and so,so,good.

  27. gmosco

    I just made this cake today.It is so good!Can't eat just one piece!Something totally different from a flourless chocolate cake or coconut macaroons.
    Only problem I had was getting it out of the pan.Could one use parchment paper to line the pan?

    1. jjjeanie

      Hi Gmosco–I use parchment almost always,no matter what the recipe says (and if it's just for cookies,I reuse it several times without ill effect).When the parchment is too brittle to bake with (or after one sticky cake),I use it to line my compost bucket!

  28. Alison Bell

    Holy cow.That is good.I just made this and couldn't even wait until the family got home to try a piece.So I gobbled a piece before it even cooled completely.I made it with a mix of pecans (mostly) and almonds because that's what I had on hand.Divine.

  29. Rebecca

    I made the original NYT cake for our first night Seder this year,along with your Passover brisket!Both were a hit.I did top the almond cake with a thin glaze spiked with orange zest.I'll have to try this pecan brown butter version next year!

  30. Caren

    Can you please share the recipe for the homemade horseradish?

    A family friend brought the Zabar's horseradish to my parent's house,but alas,I do not live in NY and am now seeking a horseradish recipe.

    And a gefilte fish recipe would be appreciated also,if you are willing to take that on.

    Thanks for all of your rockstar Passover 威廉希尔娱乐recipes!

  31. Jacs

    I made this with oil and a mix of nuts from the pantry.Tastes great warm from the oven.Next time I will buy pecans and butter,I expect it will be even better.

  32. Aylah

    I made this as written and it was AMAZING.I topped it with homemade whipped cream and fresh strawberries,my whole family loved it and was shocked to hear it's flourless!Deb,I have been following your blog for 6 years now and your 威廉希尔娱乐recipes have turned me into a wonderful cook,thank you!

  33. Eliza

    This was the perfect cake for the last day of Passover!I served it with our own cajeta and it was delicious.It did create quite a few dirty dishes but I am used to making big messes in the kitchen.Thanks for the recipe!

    1. Eliza

      I FORGOT the butter!I put in the freezer for a quick cool down and forgot to put it in the cake.I have a head cold and a super foggy brain,so… oops!I am sure that this cake is even better with the butter but I am surprised how much we liked it without the butter.I will definitely have to make it again.

  34. Matt

    This looks lovely,but just have to chime in with how much I relate to this statement:

    "…truly the only thing that motivates me is being at the edge of a disaster…"

    Story.Of.My.Life.

  35. Jenna

    I made this as written and something was a little off with the taste,couldn't put my finger on it.Maybe the butter?Maybe the sweet-salty ratio?It had a nice texture for a Passover cake and I like not ending up with lots of egg yolks.But this is one of the few times (only time?) I've been disappointed by something on William Hill娱乐smitten kitchen.Served with homemade cinnamon ice cream (I had 7 egg yolks from another cake.)

  36. Allison

    I'd like to make this for someone who can't have much granulated sugar.So,I'm looking for a substitute.Do you think coconut sugar would work?Or maybe honey?I'm open to other suggestions as well.Thanks!

    1. deb

      I haven't tried it with other sweeteners,but I think it has potential to work.It's more likely to affect color,texture,and baking time.

  37. sallyt

    This was delicious!I made as is – it needed the full 35 minutes to bake.I'd probably halve it next time and bake in an 8″ pan – it's a LOT of cake (which isn't necessarily a problem!)

  38. Megan

    I made this over the weekend – it turned out great!It's light but firm and lots of texture from the nuts.I served whipped cream,berries on the side for a non-dairy guest.My 3 girls loved it!Yum

  39. This was amazingly moist and delicious.I made it in two 8-inch cake pans and made it into a layer cake,and put in a 1/2 tsp.of cinnamon in the batter (I ran out of vanilla) to give it a little sumpin'-sumpin'.The cake lasted barely a weekend at my house!

  40. Rocky Mountain Woman

    I get myself into those crazy cooking for 50 people things all the time!And I love every minute of it!

    This cake looks seriously wonderful.

  41. missgwyn

    This one's definitely a keeper!My husband is a "nut man" so I try just about anything that's heavy on the nuts,pecans in particular.The cake was simple to make and absolutely delicious.We have a friend who is seriously gluten intolerant so anytime I can come up with something that he can eat and it tastes awesome,I consider it a win-win.

  42. Jordan

    I'm looking to make some loaf cakes for a breakfast event and this looks perfect– but do you think the recipe would adapt well to 1-2 loaf tins as opposed to an 8″ round?

  43. Diana

    Two small typos to fix: "microphone and sing (not sign) the praises of" and "it's (not its) utterly flourless"
    As always,this recipe looks divine.I know my pecan-loving dad will devour it.

  44. I've been looking for a new nutty cake to try,and the children have taken a liking to Pecans lately,this looks delicious,so I may give it a try,5-6 days in the fridge sounds great,although I doubt any cake would last that long in this house!