Marilyn's Cherry Pecan Cake Recipe

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Recipes

Marilyn's Cherry Pecan Cake

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Ingredients

3 cups pecan flour

⅓ cup melted butter

⅔ cup honey

2 cups puréed cherries

1 cup dried apple slices, ground

4 jumbo eggs (equivalent in smaller ones)

2 tsp cinnamon

1 tsp nutmeg

½ tsp cloves

½ tsp salt

1 tsp baking soda

3 cups homemade half-n-half or whole cream yogurt cheese (topping)

⅓ cup clear honey (topping)

2 tsp compliant double-fold vanilla extract (topping)

300 grams pecan flour

75 grams melted butter

158 ml (227 grams) honey

470 ml puréed cherries

237 ml dried apple slices, ground

4 jumbo eggs (equivalent in smaller ones)

2 tsp (10 ml) cinnamon

1 tsp (5 ml) nutmeg

½ tsp (2.5 ml) cloves

½ tsp (2.5 ml) salt

1 tsp (5 ml) baking soda

710 ml SCD yogurt cheese (strained SCD yogurt) made from half &half or whole cream (topping)

80 ml (113 grams) clear honey (topping)

2 tsp (10 ml) compliant double-fold vanilla extract (topping)

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Vegetarian

Soy Free

Meal Type

Desserts

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Preheat oven to 300°F (150°C).
Mix pecan flour, butter, honey, cherries, and apples.
Beat together eggs, spices, and baking soda.
Blend into pecan flour mix.
Bake in a large, well-buttered Bundt or pie pan for about 55 minutes at 300°F (150°C), or until firm. Or make 24 muffins.
Serve slices of this very rich cake with a dollop or two of honey vanilla cream topping, made by whipping together homemade half & half or whole cream yogurt cheese, honey, and double-fold vanilla extract.