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Recipe by Estee Kafra

Pecan Crunch Cake

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Parve Parve
Easy Easy
12 Servings
Allergens
1 Hour, 30 Minutes
Diets

This recipe went through many a metamorphosis from its original version to what it is now. The truth is, it’s always delicious, but the addition of rum, coconut and ginger make it just that little bit more interesting.

Ingredients

Pecan Crunch

  • 5 tablespoons oil

  • 1/3 cup pecans, chopped

  • 1/4 cup shredded sweetened coconut

Cake

  • 3 large eggs

  • 1 and 1/4 cups granulated sugar

  • 3/4 cup oil

  • 1/2 teaspoon vanilla

  • 2 and 1/2 cups all-purpose flour, such as Glicks

  • 1 and 1/2 tablespoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup orange juice

  • 1 teaspoon Gefen Rum Extract

Directions

Prepare the Pecan Crunch

1.

Preheat the oven to 350 degrees Fahrenheit. Grease a 10 or 12-cup bundt cake pan with baking spray.

2.

Mix all of the pecan crunch ingredients together in a bowl; set aside.

Prepare the Cake

1.

Place all of the cake ingredients, in the order in which they are listed, in the bowl of an electric mixer fitted with the paddle attachment. Mix until combined.

2.

Pour one third of the batter into the bottom of the prepared bundt pan. Cover with half of the pecan crunch. Repeat the layers once, ending with the batter.

3.

Bake in the center of the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for five minutes.

4.

Invert the cake onto a serving plate; remove the pan. Let cool completely.

Pecan Crunch Cake

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