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90 minutes
Prep: 45 minutes
Cook: 45 minutes
870 calories per serving view nutrition facts
1 cake
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| 1/3 | cup | margarine | |
| 1/2 | cup | pecans | chopped |
| 3 | cups | flour, all-purpose | divided |
| 1 | tablespoon | flour, all-purpose | divided |
| 1 | cup | corn syrup, light | |
| 1/2 | cup | brown sugar | firmly packed |
| 1 | each | egg | |
| 2 | each | egg whites | |
| 3/4 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 1 | cup | buttermilk, non-fat | |
| 1 | teaspoon | vanilla extract | |
| 1 | x | nonstick cooking spray | |
| 1/4 | cup | powdered sugar | sifted |
| 1 | tablespoon | brown sugar | |
| 2 | teaspoons | milk, skim |
Melt margarine in a small saucepan over medium heat; add pecans, and sauté 4 minutes or until browned.
Drain pecans, reserving margarine; set margarine aside.
Combine pecans and 1 tablespoon flour; stir well, and set aside.
Combine reserved margarine, corn syrup, and 1/2 cup brown sugar in a large bowl, beating well at medium speed of an electric mixer.
Add egg; beat well.
Add egg whites, and beat well.
Combine remaining 3 cups flour, baking soda, and salt; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in pecan mixture and vanilla.
Pour batter into a 12-cup Bundt pan coated with cooking spray.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan.
Cool on a wire rack.
Combine powdered sugar, 1 tablespoon brown sugar, and skim milk; stir well.
Drizzle over cake.
| % Daily Value* | |
| Total Fat 27.0g | 42% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 527mg | 22% |
| Total Carbohydrate 149.0g | 50% |
| Dietary Fiber 4.0g | 16% |
| Sugars 32.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 15% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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