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honey pecan cake

(2 ratings)
cwhisenhunt avatar
Recipe by
Christine Whisenhunt
@cwhisenhunt
Visalia, CA

This is another great cake to have with your morning coffee! It has one of those yummy glazes that soaks in and makes that gooey goodness on top that I love! This recipe also came from the cookbook my great aunt gave me. I love orange honey, so I tweaked it a little to suit my tastes. This calls for A LOT of oil, so I'll be substituting some of that with applesauce or pumpkin puree. I included both recipes below. You decide how you want to do it. Enjoy! **Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the original recipe credit goes to Sherry Fox Wilson.**

(2 ratings)
yield serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For honey pecan cake

  • 1 Tbsp
    vinegar
  • 1 c
    milk
  • 1 c
    oil (i'm going to sub this with applesauce or pumpkin puree)
  • 1 1/2 c
    sugar
  • 3
    eggs
  • 1 tsp
    vanilla
  • 2 c
    flour
  • 3 tsp
    baking powder
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    ground cloves
  • 1/2 c
    chopped nuts
  • MY SYRUP:
  • 1/4 c
    orange honey
  • 1 Tbsp
    water
  • 2 Tbsp
    orange juice
  • ORIGINAL RECIPE SYRUP:
  • 1/4 c
    honey
  • 1 Tbsp
    water
  • 1 Tbsp
    lemon juice

How To Make honey pecan cake

  • 1
    Combine 1 tbsp. of vinegar and enough milk to make one cup. Set aside. Stir oil into sugar. Add eggs and vanilla; beat for one minute at medium speed. Sift flour, baking powder, cinnamon and cloves together. Add to creamed mixture alternately with the soured milk. Beat for another minute. Stir in pecans. Pour into greased and floured fluted pan. Bake at 350 degrees for 40 minutes.Let stand for 10 minutes. Remove from pan and prick holes in hot cake. Drizzle with syrup.
  • 2
    For syrup: Bring honey, water and juice to a boil.
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