This Honey Pecan Cake is the second recipe in my "I Remember Mama" series. I am doing this series leading up to Mother’s Day to honor and remember the mother figures of my supporters. This Honey Pecan cake recipe is from Della Bell. Her daughter has her cook book from the 1960s, where she stuffed recipes she copied down, while she was at work (in those days people brought in treats ) and she would try it at home. Ms. Della would collect recipes from everywhere -especially magazines and newspapers.
Her daughter shared two of Ms. Della’s recipes with me. I chose to make the Honey Pecan Cake but I included her Coconut Orange Cake recipe below.
Ingredients for Honey Pecan Cake
1 cup of milk + 1 tablespoon of vinegar or buttermilk
1 cup of vegetable oil
1 1/2 cups of sugar
3 eggs
1 teaspoon of vanilla extract
2 cups of flour
3 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 cup of finely chopped pecans
Directions to Make Honey Pecan Cake
Preheat oven to 350 degrees.
Combine vinegar and milk and set aside:
In a bowl, mix oil, sugar, eggs and vanilla extract until well combined.
In a sifter, add flour, baking powder, baking soda, cinnamon, ground cloves and sift ingredients into another bowl.
Add a bit of the flour mixture into the creamed sugar fixture. Using an electric mixer, beat until combined and then add some of milk. Repeat process until flour and milk is fully incorporated.
Once all incorporated, fold in chopped pecans.
Add Baker’s Joy to a fluted Bundt pan and pour cake batter into the pan.
Bake for 40 minutes.
Allow cake to cool for 10-12 minutes.
Remove the cake from the pan and enjoy!
To order my cookbook Memories on a Plate, click the link below.
