Pecan Cake

Name: Pecan Cake
Ingredients: alsTE cup of butter; two and a half cups of flour; two cups of sugar; one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls baking powder

From Statesmen's dishes; and how to cook them, 1890

Put whole pecan kernels on top while icing is still soft.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.

PECAN CAKE. BY MRS. J. K. M'KEE. (Daughter of the President.) alsTE cup of butter, two and a half cups of flour, two cups of sugar, one-half cup of sweet milk, whites of eight eggs, two teaspoonfuls baking powder

Cook this with the app: pantry check, scaling, and the assistant.