Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

1 cup butter — softened
2 cups sugar
3 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
1 teaspoon vanilla
1/2 cup pecans — chopped
2 teaspoons cinnamon
1 tablespoon plus 1 teaspoo brown sugar
1/2 cup powdered sugar — shifted
1 tablespoon lemon juice
1/4 cup pecans — chopped

Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 2 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour; baking powder, and salt; add to creamed mixture alternately with water, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla

Pour half of batter into a greased and floured 12-cup Bundt pan. Combine 1/2 cup pecans, cinnamon, and brown sugar; sprinkle over batter. Top with remaining half of batter. Bake at 325° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack. Combine powdered sugar and lemon juice; drizzle over cake. Sprinkle with 1/4 cup pecans.

Yield: “12 cup bundt pan”

Per Serving (excluding unknown items): 5337 Calories; 257g Fat (42.6% calories from fat); 60g Protein; 721g Carbohydrate; 17g Dietary Fiber; 1133mg Cholesterol; 3410mg Sodium. Exchanges: 17 Grain(Starch); 3 Lean Meat; 0 Fruit; 48 1/2 Fat; 31 Other Carbohydrates.