Daffodil pecan cake and frosting
Bring spring to your table with this lovely, luscious daffodil pecan cake, based on an old-fashioned recipe that you’ll love.
Daffodil pecan cake (1940)
Ingredients
- 1/2 cup Spry shortening
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1-1/4 cups sugar
- 3 egg yolks, unbeaten
- 2-1/2 teaspoons baking powder
- 2 cups sifted flour
- 1 cup milk
- 2 tablespoons shortening
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 cups sifted powdered sugar (confectioners' sugar)
- 5 tablespoons scalded cream
- 1/2 cup chopped pecans
Instructions
- Combine Spry, salt and vanilla. Add sugar gradually and cream well.
- Add egg yolks, one at a time, beating well after each addition.
- Sift baking powder with flour 3 times.
- Add flour to creamed mixture, alternately with milk, mixing after each addition until smooth.
- Bake in two greased 8-inch layer pans in moderate over (375 F) 25-30 minutes.
- To make the Daffodil Pecan frosting, blend shortening, butter, vanilla and salt.
- Beat in 1/2 cup sugar.
- Add hot cream, alternately with remaining sugar, beating well after each addition.
- Add only enough cream to make a nice spreading consistency.
- Tint with yellow coloring.
- Spread Daffodil Pecan frosting between layers and on top and sides of cake.
- Spread frosting generously on one layer.
- Top with chopped nuts, pressing into frosting.
- Place second layer on top of this.
- Cover sides and top of cake with remaining frosting.
- Swirl top to give a soft, fluffy appearance.
- Press halves of pecans into sides of cake.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 63mgSodium: 237mgCarbohydrates: 112gFiber: 1gSugar: 94gProtein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
“Spry cakes are lighter cakes. You just try this one an’ see,” says Aunt Jenny. “See what a fine, even grain it has. Notice its temptin’, delicate flavor. Tell me, you good cake-makers, did any shortenin’, old or new, ever give you a better cake than this?”
