Pecan Butter Cake is the perfect holiday cake!It has a buttery and nutty flavor, and the crumbs are soft and breathable. It is a completely moist cake (because dry cake is the worst).This is a recipe you absolutely want to add to your recipe box !

* ingredients

° 1-1/4 cups softened butter, divided
° 2 teaspoons baking powder
° 2-2/3 cups chopped pecans
° 2 teaspoons of vanilla extract
° 3 cups all-purpose flour
° 1/2 teaspoon salt
° 2 cups of sugar
° 1 cup milk
° 4 eggs
Freeze: or buy
° 8 to 8-1/2 c confectioners sugar
° 1 can (5 ounces) milk
° 2 teaspoons of vanilla extract
° 1 cup soft butter

* Directione:

Put the pecans and a quarter cup of butter in a baking tray.Bake at 350 degrees for 2025 minutes, stirring often. Sit separately.In a large bowl, beat the remaining sugar and butter until frothy.Add eggs one at a time, beating well after each addition.

 Add vanilla.Mix the flour with the baking powder and salt; alternately add the milk and cream mixture, stirring thoroughly after each addition.Add 11/3 cup toasted walnuts.Pour in three 9-inch pieces of oil and flour. The baking pan is round.Bake at 350 degrees for 25-30 minutes, or until the toothpick near the center is clean.Let them cool for 10 minutes, then remove them from the pot and place them on a rack to cool completely.

To make butter cream, butter and confectioners' sugar in a large bowl. Add milk and vanilla. Beat until smooth.Add the rest toasted walnuts. Distribute the decorating cream between the layers and the top and sides of the cake. Yield: 12-16 servings