Toasted Pecan Slice
This delicious cake is simple to make and requires no special equipment, making it the perfect finale for any meal.
- Prep: 30 min
- Cooking: 15 min
- Refrigeration: 2 h
Ingredients
- 3/4 cup (180 mL) sugar
- 3 eggs
- 1/2 cup (125 mL) 35 % cream
- 1 tsp (5 mL) vanilla extract
- 3/4 cup (180 mL) all-purpose flour
- 3/4 cup (180 mL) finely chopped toasted pecans
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
- Cream Filling
- 1 cup (250 mL) 35 % cream
- 4 oz (125 g) Canadian Cream cheese softened
- 1/4 cup (60 mL) icing sugar sifted
- 1 tsp (5 mL) vanilla extract
- 1/4 cup (60 mL) finely chopped toasted pecans
- Icing sugar (optional)
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Preparation
Preheat oven to 375 °F (190 °C). Line bottom of 13 x 9-inch (33 x 23 cm) metal cake pan with parchment paper or buttered foil; set aside.
In a large bowl, using an electric mixer, beat sugar, eggs, cream and vanilla extract until foamy and slightly thickened, about 4 minutes. Sprinkle with flour, pecans, baking powder and salt; fold just until blended. Spread into pan.
Bake for about 15 minutes, or until top springs back. Loosen cake around edges. Let cool completely in pan.
Cream Filling:
In a chilled bowl, using an electric mixer, whip cream to soft peaks; set aside. In a separate bowl, beat Cream cheese, icing sugar and vanilla extract until smooth. Add pecans. Beat in whipped cream.
To assemble
: Slide cake and paper onto cutting board; trim off dark edges. Cut cake crosswise into 3 equal rectangles. On a platter, sandwich cake layers with Cream filling, beginning and ending with cake. Press top layer slightly. Chill until set, at least 2 hours or for up to 1 day.
Just before serving, sift icing sugar over cake (optional).
Tips
Nutritional information
Per serving| Energy: | 582 Calories |
| Protein: | 8 g |
| Carbohydrate: | 45 g |
| Fat: | 42 g |
| Fibre: | 2 g |
| Sodium: | 219 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 117 mg |
| Thiamin: | 20 % |
| Vitamin A: | 34 % |
| Vitamin B12: | 21 % |
| Vitamin D: | 19 % |
