Pecan Butter Cake Recipe

125 g

1/2 cup

1/4 cup

2

1 teaspoon

3/4 cup

1 1/2 cups

1/2 cup

Coffee Icing

1 cup

1 teaspoon

1-2 tablespoons

Unsalted butter

Caster sugar

Raw sugar

Lightly beaten

Vanilla essence

Ground pecans

Self-raising flour

Milk

Whole pecans, for decoration

Icing sugar

Instant coffee powder

Water

• Preheat oven to moderate 180^oC. Brush a deep, 20cm square  cake tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.
• Transfer the mixture to a large mixing bowl.
• Using a metal spoon, fold in the sifted flour and cocoa powder alternately with the milk.
• Stir until just combined and the mixture is almost smooth.
• Pour mixture into prepared tin; smooth surface. Bake for 40 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 10 minutes before turning onto wire rack to cool.
• To make Coffee Icing - Combine sifted icing sugar, coffee and sufficient liquid in a small bowl to form a firm paste. Stand bowl in pan of simmering water, stirring until icing is smooth and glossy, remove from heat. Spread icing over cake using a flat-bladed knife. Decorate with whole pecans.