You know when you’ve found it, that perfect recipe everyone loves and you receive requests over and over again to make the deliciousness. Such is this recipe for Georgia Pecan Cake. I sometimes imagine that it is something comparable to Esther Bolick’s orange marmalade cakes from the Jan Karon Mitford series (great books!)
This cake is a labor of love but worth each and every single bite. I might have had a piece for breakfast this morning, it is just that good.
1/2 cup margarine
2 ¼ cup sugar
2 ½ cup plain flour
1 cup buttermilk
½ cup grated coconut
½ cup shortening
5 eggs, separated (remove yoke)
1 tsp baking soda
2 tbsps vanilla
2 cups chopped pecans
3, 9 inch round cake pans
½ cup margarine
2 lbs powdered/confectioners’ sugar
¾ cup chopped pecans
16oz cream cheese
3 tbs vanilla
Preheat oven to 350 degrees. Grease and flour your cake pans.
Mix or cream together the margarine, shortening, and sugar with a mixer for 15 minutes on medium speed. Add the egg yolks and mix slowly for 5 minutes. Separately, sift the flour and soda together 3 times, and then add to the mixing bowl alternately with buttermilk. Fold in the vanilla, coconut and pecans with a spoon. Beat the egg whites until stiff and gently fold into the batter. Divide the batter into the 3 cake pans, cooking for 30-35 minutes. Cool for 15 minutes before removing from the pan.
While the cakes are cooling, cream together all icing ingredients except the pecans. When cakes are completely cool spread the icing thickly on top of each layer, and then on the top and sides. Sprinkle chopped pecans on the top of the cake.
This cake is rich, moist and perfect. Just make sure you have a big glass of milk. Enjoy!