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Paula Dean's Brown Butter Pecan Cake

Paula has really done it with this one. WOW ! is just about all i can say...

it's big, it's beautiful, it's dense, it's smooth, yet crunchy, it's sweet and decadent, and...


well, you probably knew it had butter, but of course leave it to Paula to add that extra stick.

this was one perfect specimen of a cake. i couldn't stop taking pictures of it. i really didn't want to cut into it, but the aroma just kept calling...i think it was finally shouting at me...EAT ME !!!

just plain naked it was beautiful and would be great with just a little powdered sugar, but i'm a girl who loves her glaze. i love applying it and watching it slide down the sides.

this glaze is so easy. i've used it on my chocolate mud cakes and the quintuple chocolate cake. it always works well and stays nice and shiny the day of. this one, however, the next day did dull and get a matte finish (still looked great). another great bonus about this glaze is that it makes the cake travel well if needed. if you have to wrap it the seran won't stick. i hate it when frosting gets all over the place and messes everything up in transport.

1 14 oz. can sweetened condensed milk
1 c. butterscotch chips
1 tsp vanilla
heat all this in a double boiler, stirring well 'till all is dissolved.
DONE. i like to pour a warm glaze on a cooled cake because i seem to have a little more control of the drippage. if your cake is still warm, the glaze might get too thin...although nothin's stoppin' ya from double glazing...

so enough with the photos and the blabbing about the cake...on with the recipe !!!


1 1/2 c. butter, softened

2 1/2 c. dark brown sugar packed well

1/2 c. sugar

5 large eggs

3 c. all purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 c. heavy whipping cream

1 c. chopped pecans

preheat oven to 325 degrees. spray a 12-15c cup bundt fluted bundt pan with nonstick baking spray with flour.

in a large bowl, beat butter and sugars at med. speed with an electric mixer until fluffy.. add eggs one at a time, beating well after each addition.

in a med. bowl, combine flour, baking powder, salt: gradually add to butter mixture, alternating with cream, beginning and ending with flour mixture. stir in pecans. pour into prepared pan. bake for 1 hour and 10 minutes to 1 hour and 20 minutes. or until wooden pick comes out clean. you might need to cover cake with an aluminum tent to prevent browning. let cool in pan for 10 min. remove from pan and let cool completely on wire rack.

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