This cake is great for Mother's Day or for birthdays.
My husband’s birthday usually falls on or just before Mother’s Day, meaning that he typically gets overlooked for both our moms. This year it was a few days later, so he had it all to himself. My daughter was determined to bake him his favorite cake—Italian Cream. However, as is characteristic of 14-year-olds, she conveniently fell asleep on the couch, leaving me with a mixer bowl of partially creamed butter, sugar and eggs. After futile attempts at rousing her, I gave in and finished the cake, and while I won’t tell her this, I couldn’t have been happier—creaming butter, chopping pecans, folding in egg whites are all very relaxing to me.
This particular cake is always requested from my husband and my mother-in-law. It began life as Italian Cream Cake from my friend and cookbook author, Holly Clegg. It was reincarnated into a slimmer version of itself in Cooking Light, and in my kitchen, has since morphed into a cake I now call Butter Pecan Cake—a simpler, cleaner hybrid of the two previous versions.
It’s sweet for Mother’s Day or a birthday. The only thing sweeter? An impatiens planted in a Dixie cup given to you by your son on Mother's Day.
—By Jill Melton, Editor