This Pecan Caramel Cake is more than just a recipe—it's a piece of family history. My grandmother's handwritten recipe card, stained with decades of use, holds the secret to this Southern masterpiece. The combination of buttery cake studded with premium pecans and topped with a luscious caramel glaze creates an unforgettable dessert perfect for special occasions or Sunday suppers.

Ingredients

For the Cake:

• 2 sticks (1 cup) softened butter
• 1/2 cup Crisco
• 2 cups light brown sugar
• 1 cup white sugar
• 5 eggs
• 1 cup finely chopped Schermer pecans
• 3 cups all-purpose flour
• 1/2 tsp Kosher salt
• 1/2 tsp baking powder
• 1 cup whole milk
• 1 tsp [vanilla extract](link to your Bacanha Organic Vanilla Syrup: /products/bacanha-organic-vanilla-syrup-13-5oz)

For the Caramel Glaze:

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/3 cup whipping cream
• 1 cup sifted powdered sugar
• 1 cup chopped pecans for garnish

Directions

1. Prepare: Preheat your oven to 350°F. Grease and flour a tube or bundt pan thoroughly.

2. Cream the base: In a large mixing bowl, cream together the softened butter and Crisco until light and fluffy. Gradually add the brown sugar and white sugar, beating until well incorporated.

3. Add eggs: Add eggs one at a time, beating well after each addition. After all eggs are incorporated, beat the mixture for 3 minutes until light and airy.

4. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.

5. Alternate additions: Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined—don't overbeat.

6. Fold in pecans: Gently stir in the finely chopped pecans and vanilla extract.

7. Bake: Pour batter into the prepared pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

8. The secret step: Remove from oven and tap the pan firmly on the counter 3-4 times. This helps prevent the cake from falling. Let rest in the pan for 30 minutes, then carefully invert onto a cooling rack and cool completely.

9. Make the glaze: In a medium saucepan, combine butter, brown sugar, and whipping cream. Bring to a boil over medium heat, stirring constantly. Remove from heat and whisk in the powdered sugar until smooth. Let the glaze sit for 15 minutes to thicken slightly.

10. Finish: Spoon the warm caramel glaze over the cooled cake, allowing it to drip down the sides. Immediately garnish with chopped pecans while the glaze is still tacky.

Baker's Notes

• The quality of your pecans matters! We recommend using premium pecans for the best flavor and texture.
• The "tap the pan" technique is crucial—it releases air bubbles and helps the cake maintain its structure.
• This cake actually improves after a day, as the flavors meld and the caramel soaks into the cake slightly.
• Store covered at room temperature for up to 3 days, or refrigerate for up to a week.