Georgia Pecan Cake

Serves: 14
Total Calories: 668
Prep time:
Cook time:
Total time:


1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 1/4 cups chopped pecans
1 1/4 cups flaked coconut

1 (8-ounce) package cream cheese, softened
3/4 stick butter, softened
1 (1-pound) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans


Cream butter and shortening thoroughly. Gradually add sugar. Beat until fluffy. Add egg yolks and vanilla. Sift flour with baking soda 3 times. Add to batter alternately with buttermilk, beginning with flour and ending with flour. By hand, stir in nuts and coconut. Beat egg whites until stiff, but not dry. Carefully fold in all the egg whites. Bake at 350° in 3 greased large layer pans about 25 minutes or until done, or for about 1 hour in greased tube pan.

Mix together ingredients, and spread on cooled cake.

Buttermilk is good to have on hand even if you don’t like to drink it. Great for biscuits, cornbread, cakes, and of course, Mose’s Buttermilk Pie (page 132).

Nutritional Facts:

Serves: 14
Total Calories: 668
Calories from Fat: 336

This Georgia Pecan Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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