Description

A rich and flavorful Southern Georgia Pecan Cake made with crunchy pecans, warm spices, and a moist buttery cake base—perfect for holidays and special gatherings.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
5 large eggs
1 cup whole milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups chopped Georgia pecans

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 9×13-inch baking dish.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour mixture.
Fold in the chopped pecans.
Pour batter into the prepared pan and spread evenly.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Use fresh Georgia pecans for the best flavor.
Can be topped with a simple glaze or dusted with powdered sugar.
This cake stores well and can be made a day ahead.