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.
I know several women who won't share favorite recipes and I have never understood that. I love it when I can share a favorite recipe and I know that someone else is getting as much pleasure out of it as I do.
The pecan cake is a very course old fashioned type of cake...it's not an elegant dessert by any means. My family loves it but I have served to several people who didn't really care for it. So if you don't have a taste for rather old fashioned, unrefined types of cakes you may not care for this one. Let me know if you do decide to try it, I would like to know what you think of it.
So AUNT RUTH'S PECAN CAKE, sounds like a good match for me! I'll try it some time.
Yea...me to.
I thought I remembered taking a picture...
This almost looks like an old fashioned pudding recipe that is usually steamed to bake it and very rich. It looks like Aunt Ruth's was baked instead of steamed. Delicious but very rich.
This is a UK site but the ingredient ratios look similar. Did Aunt Ruth have an English/Scottish heritage?
http://www.goodtoknow.co.uk/recipes/search?tag=Steamed+pudding&page=2
She wasn't my Aunt Ruth. This recipe was posted by a member of another cooking forum.
The cake in this picture has 1 cup of packed brown sugar subed for 1 cup of the white sugar...and I never cook it until it is set, I always leave it a little under done. And I alway bake it with a pan of water on the lower rack of the oven.
I've also found that if I sub 2 cups of ground almonds for 1 cup of flour it makes the cake denser and more moist in the middle. I do that when I happen to have the almonds on hand but I don't always have them.