Butter Pecan Cake

Butter pecan is one of our all-time favourite cakes. It’s buttery, rich and perfect with a cup of tea.  

Cake

¼ cup butter
2 cups chopped pecans
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
2 tsp baking powder
1 cup milk
2 ½ cups BCF Partially Sifted Flour

In a frying pan, melt the 1/4 cup butter on medium-low heat. Add the pecans and toast just until fragrant (about 3 minutes). Set aside to cool. Beat the 1 cup of butter until fluffy. Add in the sugar and beat again. Add in the eggs one at a time, beating between each addition. Add in the vanilla, baking powder and milk and beat once again. Finally, add the flour and mix just until combined. Fold in the pecans. Pour the batter into two 9 inch cake pans that have been greased and floured. Bake at 350°F for 30 minutes.

Brown Sugar Buttercream

1 cup butter
¼ cup brown sugar
1 tsp vanilla
2 cups icing sugar

Beat the butter until fluffy. Add in the brown sugar and vanilla and beat again. Slowly add in the icing sugar and beat until you have a spreadable consistency. Frost the cake once is has cooled

No-Knead Rye Bread

This recipe is an adaptation of the whole grain rye bread from the book Healthy Bread in Five Minutes a Day. The authors use a no-knead method with a fairly wet dough. I highly recommend reading this book if you’re interested in trying out different artisan breads. 

4 cups lukewarm water
2 tbsp yeast
1 tbsp salt
1 tsp sugar
3 cups BCF Dark Rye Flour
2 ½ cups BCF Partially Sifted Flour
2 ½ cups BCF Whole Wheat Flour

In a large bowl mix together the water, yeast, salt and sugar. Let the mixture sit for about 15 minutes or until the yeast becomes bubbly. Add in the flours and mix well. The dough will be quite wet. Allow the dough to rise in a warm spot for about 2 hours. Preheat the oven to 425°F. Split the dough in half and form each piece into a ball on a lightly floured surface. Allow the dough to sit for 20 minutes. Bake the bread for about 35 minutes. Allow to cool before slicing.