Southern Pecan Mist Cake

Sweet potato and pecan nuts pound cake with caramel icing on a cooling rack, vertical, top view

INGREDIENTS

  • 12 egg whites
  • ½ teaspoon salt
  • 3 ⅛ cup sifted confectioners sugar
  • 12 egg yolks
  • 3 cups finely chopped pecans

DIRECTIONS

  1. Beat egg white until foamy, gradually add confectioner’s sugar and continue beating until stiff but not dry.
  2. Beat egg yolks until very carefully unto whites.
  3. Gently fold in pecans. Pour into ungreased 10″ tube pan.
  4. Bake at 350 degrees for 50 minutes.
  5. Remove from oven, invert pan to cool cake before removing from pan. Yields 10-12 servings. (You may lift your eyebrows because this recipe does not use flour – but don’t worry, it’s right.)

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