Ingredients
- 1 3/4 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Ginger
- 3/4 cup + 2 Tb unsalted butter, at room temperature
- 1 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 2/3 cup Milk
- 1 cup Chopped Pecans
- 1 tablespoon Powdered Sugar
Make it step by step
- Preheat oven to 350F degrees. Grease and flour 9X5X3-inch loaf pan.
- Stir together flour, baking powder, cinnamon, salt, and ginger in a medium-size bowl.
- Beat the butter in a large bowl until smooth. Gradually beat in sugar and beat until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Beat in flour mixture in three additions, alternating with milk, beginning and ending with flour mixture.
- Stir in pecans. Scrape batter into prepared pan.
- Bake in preheated oven for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Tent with aluminum foil if cake begins to brown too much. Cool cake in pan on wire rack 15 minutes. Invert pan and cool cake completely on rack. To serve, dust with powdered sugar.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.