Friday, October 14, 2016

Georgia Cornbread Cake

Georgia Cornbread Cake Recipe 
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

55 min | 20 min prep

1 cake

1 cup sugar or 1/2 cup Splenda sugar substitute, for baking 
1 cup brown sugar or 1/2 cup Splenda brown sugar blend 
4 eggs, beaten 
1 cup vegetable oil 
1 1/2 cups self-rising flour 
1 teaspoon vanilla 
2 cups pecans, chopped very fine ( I used pecan meal)

I also added 1 cup finely chopped pecans and 1 cup finely chopped dried apricots.

Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. 
Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecan meal and stir until evenly mixed. Stir in chopped pecans and apricots. 
Spoon into prepared pan and bake for 30 to 35 minutes. 

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