Kentucky Pecan Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
self-rising flour
|
|
| 2 | cups |
sugar
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 | cup |
applesauce
|
|
| 2 ½ | tablespoons |
cinnamon
ground |
|
| 2 | tablespoons |
water
hot |
|
| 4 | each |
egg yolks
|
*
|
| 1 | cup |
pecans
chopped |
|
| 4 | each |
egg whites
|
*
|
| Powdered |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
self-rising flour
|
|
| 473 | ml |
sugar
|
|
| 355 | ml |
vegetable oil
|
|
| 237 | ml |
applesauce
|
|
| 38 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
water
hot |
|
| 4 | each |
egg yolks
|
*
|
| 237 | ml |
pecans
chopped |
|
| 4 | each |
egg whites
|
*
|
|
sugar
|
*
|
Directions
Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth.
Stir in chopped pecans.
Beat egg whites (at room temperature) until stiff; fold into batter.
Pour mixture into an ungreased 10-inch tube pan.
Bake at 350℉ (180℃) for 1 hour and 30 minutes.
Invert pan, and cool cake completely; remove from pan.
Sprinkle top of cake with powdered sugar.
