Holiday Pecan Cake with Homemade Whipped Cream

Another simple Mennonite / Amish Cake.
Most of us have these ingredients in our Pantry so it can be a last minute Dessert at short notice.

I still have several vintage loaf pans from our family, that I continue to use, but this
Calphalon Loaf Pan is my favorite.

Holiday Pecan Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.

1 - Loaf Pan greased well with Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.
Brush the Pan generously with the Mix.
This is great for the most intricate designed Bundt Pans.

1 1/2 C Sugar
1/2 C Butter, room temperature
3 Eggs, separated
2 1/2 C Flour
1 C chopped Pecans
2 tsp Baking Powder
3/4 C Whole Milk
A Pinch of Salt
Confectioner's Sugar for Garnish.

In a Large Mixing Bowl with an Electric Hand Mixer:
Sugar
Butter
Beat until Creamy Smooth.

Add:
Egg Yolks
Mix until well combined.

In a Small Mixing Bowl, sift together:
Flour
Baking Powder
Salt
Add to Butter/Sugar mixture gradually beating, alternating with Milk.

Fold in Pecans by hand.

In a Separate Mixing Bowl with an Electric Mixer:
Egg Whites
Beat until Stiff.
Fold into the Cake Mixture by Hand.

Spoon the Batter into the Loaf Pan.
Bake for 1 hour.

Remove Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto a serving Platter.

Serve Sliced and Dust with Confectioner's Sugar.
Serve with Vanilla Ice Cream or Homemade Whipped Whipped Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!