#675 - Pecan Bundt Cake

(by Shirley McNevich)

1 1/2 cups unsalted butter (softened)
2 1/4 cups Domino's dark brown sugar (packed)
5 eggs (separated)
3 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1 tsp. vanilla
3 cups finely chopped pecans (extra pecan halves to garnish)

In a mixer, beat egg whites until stiff--set aside. In a separate mixer bowl add egg yolks--beat for 5 minutes until thick. Add butter--beat. Add brown sugar--beat. Add baking powder, salt, vanilla, and milk--beat. Add flour--beat. Add chopped pecans--beat. Remove bowl from mixer, add the beaten egg whites and fold them in using a spoon. Grease and flour a 12 cup bundt/angelfood cake pan. Pour batter into the cake pan. Bake at 325 degrees for 1 hour and 10 minutes. Test with a toothpick for doneness. Let the cake sit for 10-15 minutes before placing a cake plate on top and inverting the cake on to the plate. Glaze as desired and garnish with pecan halves.