“An old-fashioned cake that is sooooo yummy!”
READY IN:
1hr 35mins
SERVES:
12
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. For CAKE:
  2. Heat oven to 350˚. Grease and flour two 9" layer cake pans.
  3. Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling) and vanilla together until fluffy. Beat 5 minutes on high speed.
  4. Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk. fold in 1 cup chopped pecans.
  5. Pour into prepared pans. Gently tap pans on counter to 'settle' batter (and eliminate 'holes' in cake layers.).
  6. Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out 'clean'.
  7. Set cake pans on cooling racks for 5 minutes.
  8. Invert cakes onto cooling racks, removing cake pans. Cool completely before assembling cake.
  9. For FILLING:
  10. Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins) in saucepan. Cook over low heat until mixture boils. Boil 1 minute.
  11. Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan. Bring to a boil, stirring constantly.
  12. Add 1/2 cup chopped pecans.
  13. Remove from heat and let cool before filling cake.
  14. For FROSTING:
  15. Beat 1/3 cup butter, softened with 3 cups confectioners' sugar. Stir in cream and 1 1/2 tsp vanilla until smooth.
  16. To ASSEMBLE:
  17. Place one layer of cake on plate. Spread filling evenly over. Center 2nd layer over. If necessary, trim sides to make even. Spread thin coating of frosting around sides.
  18. Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture.
  19. Sprinkle toffee pieces evenly over top.
  20. Cover with cake dome until ready to serve.

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