Browned walnuts in butter give this cake a flavor superior to any other pecan pie.
- 1 1/4 cups butter
- 2 cups chopped walnuts
- 3 cups sifted wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups refined sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 1/3 cup whipping cream
- Preheat the oven to 180 ºC (350 ºF). Grease and flour the bottoms of three 23-centimeter diameter cake pans.
- Melt 1/4 cup butter in a cast-iron skillet over medium heat. Add the walnuts and brown for 10 to 15 minutes, stirring frequently.
- Sift flour with baking powder and 1/2 teaspoon salt.
- Separately, cream the remaining 1 cup butter in a large bowl until stiff. Gradually add 2 cups sugar; continue beating at high speed until fluffy. Lower speed to medium and add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add the sifted powders, alternating with the milk and vanilla (beginning and ending with the powders). Beat well. Stir in 1 1/3 cups walnuts.
- Bake cake until golden brown and passes the toothpick test, 25 to 30 minutes. Let cool completely.
- Meanwhile, prepare the frosting. Beat 1/4 cup butter in a bowl until stiff. Add 1 teaspoon vanilla, salt, 4 cups powdered sugar, and 1/3 to 1/2 cup whipping cream. Beat to a spreadable consistency (if too thick, thin with a little more cream). Fold in the remaining walnuts.
- Fill cake layers with frosting and cover the top and sides.