A friend of mine shared this recipe with me several years back and I have to say, I’m sure glad she did! This cake is so delicious and wonderful, it reminds me of a cake your grandma would have made. I tend to make this in the fall and at Holidays, and I’m not sure why, maybe it makes me think of Fall and Winter. I think it is all in my head, kind of the way I only eat pumpkin in the Fall. I digress, lol, it would be great year round. So gather your friends and family and give this recipe a try.
2 cups packed brown sugar
1 cup granulated sugar
1 cup unsalted butter, softened
1/4 cup shortening (I use coconut oil)
3 cups cake flour
1/2 teaspoon baking powder
1 cup milk
1 cup chopped pecans
1 tablespoon vanilla
1 8 ounce package cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1 teaspoon of cinnamon
1 teaspoon vanilla
Preheat oven to 350.
Grease and lightly flour a 10-inch tube pan and set aside.
In a large mixing bowl beat the brown sugar, granulated sugar, the 1 cup butter and the shortening with a mixer on medium speed until mixture is light and fluffy. Add eggs one at a time, beating well after each addition.
In another large bowl, whisk together the flour and baking powder.
Add half the flour mixture to the butter mixture and beat on medium-low speed to combine. Repeat with milk, followed by remaining flour mixture, scraping bowl as needed. Stir in pecans and the vanilla. Pour the batter into the prepared pan.
Bake in a 350 degree oven for 1 hour or until a toothpick inserted in center comes out clean.
Let the cake cool in the pan on a wire rack until cooled.
In a large mixing bowl, beat the cream cheese and butter with a mixer on medium speed. Gradually beat in the powdered sugar, cinnamon, followed by the vanilla, mix until smooth. Spread frosting over the cooled cake on a plate. I sometimes like to place a few pecans on top for decoration. Happy Baking!
Kelli B 😊