How to make a daffodil pecan cake & frosting
For the cake
- 1/2 cup 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
For the frosting
- 2 tablespoons shortening
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 cups sifted powdered sugar (confectioners' sugar)
- 5 tablespoons scalded cream
For the filling
- 1/2 cup chopped pecans
- 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: 16 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 177mgCarbohydrates: 84gFiber: 1gSugar: 71gProtein: 3g
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.