Pecan Layer Cake with Raspberry Filling is a white cake studded with pecans, layered with raspberry filling, then iced with white buttercream frosting.
Ignore the title on the picture. This is my Aunt Marg’s recipe but pecans were substituted for hickory nuts.
Happy Birthday to my Aunt Marg! She is the reason for this post since she is one of the best cooks in the Herd family.
This delicate and tender white cake is a family legend. My aunt entered the recipe into a contest–and WON! According to the family legend, she got 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.
“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.”Written by my aunt on a copy of the recipe given to my sister.
One more thing. The raspberry filling is my addition. It’s not necessary, but my family loves it.
How to assemble Pecan Layer Cake with Raspberry Filling: