Azalea Magazine Summerville The Lowcountry SC

Modern Living in the Old South

Modern Living in the Old South




4 sticks unsalted butter, softened

3½ cups sugar

10 eggs, room temperature

4 cups flour, sifted

1½ tbsp vanilla extract

1¼ cups pecans, finely ground

1 cup buttermilk


1 cup lite brown sugar, packed

5 tbsp butter

¼ cup milk

1 tsp vanilla extract

1½ cups powdered sugar

¾ cup pecans, chopped


For Cake:

Preheat oven to 325°.

Pulse the pecans in a food processor until finely ground. Set aside.

In a large bowl, add the butter and blend with hand mixer until creamy. Add the sugar and blend well. Add the eggs one at a time and continue to mix. Once all eggs are added, add the flour and ground pecans and mix until blended.

Stir in the vanilla extract and buttermilk. Pour into a well greased bundt pan and bake for 1 hour 20 minutes on middle rack or until a toothpick inserted in cake comes out clean. Once finished baking, set aside and allow to slightly cool and then turn onto a cooling rack or plate and allow to finish cooling completely.

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