Pecan Layer Cake with Raspberry Filling is a white pecan cake layered with raspberry filling, then iced with white buttercream frosting.
HAPPY BIRTHDAY Aunt Marg! This post is dedicated to you–one of the best cooks in the Herd family.
This delicate and tender white cake is a family legend. My aunt entered the recipe in a contest–and WON! I think first place, but it may have been second. I think the prize was a new washer and dryer. Aunt Marg, if this is wrong, please correct me.
My aunt wrote the following on a copy of the recipe given to my sister: “This recipe was Aunt Nora’s and it is a good white cake if you don’t have hickory nuts. I have also used pecans and it is almost as good. Most people won’t know the difference. A friend who lives in Lancaster, PA sends me hickory nuts for my birthday. I use the basement vise to crack them. A hammer is nearly impossible. Apparently, the Amish have not chopped down their hickory nut trees like the Indiana people.”
As my aunt mentioned, this is an excellent white cake. Being as I’m in Texas, I had to use pecans. I’m thinking hazelnuts would also be a nice substitution for the hickory nuts. One more thing. The raspberry filling is my own addition. It’s not necessary, but my family loves it.
How to assemble Pecan Layer Cake with Raspberry Filling:
- 3/4 cup margarine (I use butter)
- 2 cups sugar
- 3/4 teaspoon salt
- 3 cups sifted cake flour
- 3 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon vanilla
- 1/2 to 3/4 cup chopped nuts
- 6 beaten egg whites
- 2 cups fresh raspberries
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 2 cups powdered sugar
- 1/3 cup softened butter
- 1 teaspoon vanilla
- Whipping cream
- Preheat oven to 350 degrees.
- Beat egg whites in separate bowl and set aside. Cream shortening and sugar together until light and fluffy.
- Sift flour, salt, and baking powder together. Combine milk, water, and vanilla. Add dry and liquid ingredients alternately to creamed mixture, beginning and ending with flour mixture.
- Stir in nuts. Fold in egg whites. Pour into 2 9-inch pans. (I used 8-inch pans and split the layers with a serrated knife.) Bake in preheated oven for 20-25 minutes.
- Frost with a traditional butter cream icing.
- Place raspberries in pyrex type batter bowl and microwave 2 minutes on HIGH. Pour into a blender or food processor and puree. Strain out the seeds (or leave them in if you prefer some additional fiber.)
- Combine raspberries,sugar and cornstarch in batter bowl and return to microwave. Cook on HIGH till thickened, approximately 2-3 minutes. Allow to cool.
- Split layers if you used 8-inch cake pans. Spread filling on top side of one layer and buttercream icing on bottom of next layer. See picture. Do not push raspberry filling all the way to the edge as it will spread on its own. Spread too thickly or too close to the edge, the icing will end up oozing into your white frosting. Pink frosting is not gross but probably not what you want.
- Cream powdered sugar and butter. Stir in vanilla and 1 tablespoon of cream. Gradually add remaining cream until frosting is smooth and spreadable. I had to double the recipe to cover the cake.
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Amount Per Serving:Calories: 340 Total Fat: 14g Saturated Fat: 4g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 10mg Sodium: 212mg Carbohydrates: 52g Fiber: 2g Sugar: 33g Protein: 4g