Pecan Cream Cake
- Yield: 12 servings
- 3/4cup graham cracker crumbs
- 3/4cup pecans
- 3tablespoons granulated sugar
- 1/3cup butter, melted
- 3-- eggs
- 1/2cup heavy cream
- 1/2cup dark corn syrup
- 1/4teaspoon salt
- 1/4teaspoon ground cinnamon
- 1cup granulated sugar
- 1/2teaspoon vanilla extract
- 2tablespoons butter, softened
- 1 1/2cups pecans
- Rum Whipped Cream:
- 2cups heavy whipping cream
- 1/4cup confectioners' sugar
- 3tablespoons rum, or to taste
- To prepare cake, combine the graham cracker crums, 3/4 cup pecans, 3 tablespoons granulated sugar and 1/3 cup butter in a food processor or blender and process until finely ground. Press over the bottom and 1/2 to 1-inch up the side of a 9- to 10-inch springform pan. Process the eggs, 1/2 cup cream, the corn syrup, salt, cinnamon, 1 cup granulated sugar, the vanilla, 2 tablespoons butter and 1 1/2 cups pecans in a food processor or blender until pecans are coarsely chopped. Pour into the prepared pan. Bake at 400F for 35 to 40 minutes or until the side appears brown and the filling is puffed. Remove from the oven to cool. Chill in the refrigerator until ready to serve.
- To prepare the topping, combine the whipping cream, confectioners' sugar and rum in a mixing bowl. Whip at high speed until stiff peaks form.
- To serve, loosen the cake from the side of the pan and release the side. Cut the cake into slices and spoon the topping over each slice.
Note: Do not grease the springform pan. If you use a dark or coated springform pan, reduce the baking temperature to 375F. You may substitute Kahlua or amaretto for the rum.
Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings to Sunset, A Medley of Flavors, Tastes and Styles for the Gulf Coast (Houston, Texas 2007).