Dairy Farmers of Canada

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
Yields 6 servings
toasted pecan slice


  • 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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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).


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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 %