Marilyn's Cherry Pecan Cake
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Ingredients
3 cups pecan flour
⅓ cup melted butter
⅔ cup honey
2 cups puréed cherries
1 cup dried apple slices, ground
4 jumbo eggs (equivalent in smaller ones)
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
½ tsp salt
1 tsp baking soda
3 cups homemade half-n-half or whole cream yogurt cheese (topping)
⅓ cup clear honey (topping)
2 tsp compliant double-fold vanilla extract (topping)
300 grams pecan flour
75 grams melted butter
158 ml (227 grams) honey
470 ml puréed cherries
237 ml dried apple slices, ground
4 jumbo eggs (equivalent in smaller ones)
2 tsp (10 ml) cinnamon
1 tsp (5 ml) nutmeg
½ tsp (2.5 ml) cloves
½ tsp (2.5 ml) salt
1 tsp (5 ml) baking soda
710 ml SCD yogurt cheese (strained SCD yogurt) made from half &half or whole cream (topping)
80 ml (113 grams) clear honey (topping)
2 tsp (10 ml) compliant double-fold vanilla extract (topping)
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Instructions
- Preheat oven to 300°F (150°C).
- Mix pecan flour, butter, honey, cherries, and apples.
- Beat together eggs, spices, and baking soda.
- Blend into pecan flour mix.
- Bake in a large, well-buttered Bundt or pie pan for about 55 minutes at 300°F (150°C), or until firm. Or make 24 muffins.
- Serve slices of this very rich cake with a dollop or two of honey vanilla cream topping, made by whipping together homemade half & half or whole cream yogurt cheese, honey, and double-fold vanilla extract.
Nutritional Info
Storage
Notes
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