INGREDIENTS:
PECAN CAKE/ CUPCAKES
2 cups pecans chopped
1.5 cups granulated sugar
1.5 cups lite brown sugar
4.5 cups all purpose flour
6 eggs large
2 tablespoons vanilla extract
1 teaspoon salt
2.5 teaspoons baking powder
1 teaspoon baking soda
1 cup oil( vegetable or canola)
2 cups buttermilk
Pre Heat Oven To 350 Degrees
THE PECANS NEED TO BE BROWNED IN BUTTER.
You will need
The chopped pecans, 2 tablespoons butter and two tablespoons lite brown sugar.
In a frying pan add butter let melt and slightly start to bubble, add pecans and add sugar. Keep roasting lightly until pecans are lightly toasted. Let cool and set aside until needed.
SIFT DRY INGREDIENTS
Start by beating eggs with both sugars they should be lite in color and very very fluffy.
Add half of oil and butter cream and half of flour, beat until smooth about a minute, add rest of ingredients and heat until smooth.
Fold in pecans and pour into your choice of baking pans.
I used a buttered 9 by 13 or 24 cup cakes.
