Skillet nut recipe for Furbie
I couldn't get this to post as a reply on the Yellow Cake thread...so here it is in a new thread.
A lady who is a member of another cooking forum that I'm a member of posted this recipe several years ago. This recipe has been in her family for well over 100 years. When I make this cake I like to leave the center slightly under done so that when I take the cake out of the oven the center caves in. It makes a dessert that is a cross between a pecan pie and a cake. We love it!!!
AUNT RUTH'S PECAN CAKE
TIP: place a shallow pan of water on lower rack while baking cake.
In iron skillet melt:
2 sticks butter (swirl around to coat the sides)
In lg. bowl mix:
1 3/4 cup self-rising flour (If you don't have self-rising flour you can sub all purpose and add 3 teaspoons baking powder)
2 1/4 cups sugar (I like to Sub 1 cup of packed brown sugar for 1 cup of white)
3-4 cups pecans (broken into pieces)
1 Tbsp. vanilla
3 lg. eggs (I usually use 4)
In lg. bowl, add dry ingredients plus eggs & vanilla. Add melted butter. Mix with spoon & pour into skillet. (This is very heavy, thick & dense). Bake at 325 for approx 1 hour to 1 hr. 15 min. Check for doneness after 45-50 minutes in case your oven cooks faster. Cover top with foil if it starts to get too brown.
DON'T OVERCOOK. It is better to get the middle almost but not quite set... it will finish cooking a bit after it is removed from the oven. After cake has cooled 10-15 minutes, run a knife around the edges to release it then flip it over onto a plate. Make sure your skillet is seasoned real well to prevent sticking in the middle.
This freezes very well.
Note: I like to cut a round of wax paper and stick it in the bottom of my pan after I have dumped the butter out...I don't want to take any chances with sticking.