…every pantry has a story
I really wanted to get just the Bundt part but, no such luck, props to a posted clip on YouTube of the movie that put Bundt cake back on the map “My Big Fat Greek Wedding”….
Ok now back to it, this recipe is the from the Mama’s Day gift that just keeps on giving, White Lily Flour. I used a 9 inch pan and it all worked out fine, so did using Canola Oil in place of vegetable Oil. As you can see from the recipe this is a cake that can throw its weight around, so be sure you let it cook the 55 minutes at least, I ended up adding another 7 minutes that could just be my oven though.
Prepare 10 inch Bundt Pan, Oven 350
Sift together the flour, cinnamon, baking soda, and salt. In large mixing bowl beat together brown sugar, eggs and oil until well blended. Gradually add flour mixture, then stir in pecans and vanilla. Pour into prepared pan and bake 55 minutes or until done, cool in pan for 15 minutes then remove to cool completely on rack.
Butter Pecan Glaze
In medium saucepan melt butter, add pecans stirring constantly for a few minutes until toasted. Mix in remaining ingredients bring to a full boil stirring constantly for about 2 minutes remove from heat and cool until thickened. Drizzle over cake and serve.