So, here’s my question, do JoAnn & Vickie really know absolutely every great cook in the country? Do they? Because how else could they continue to bring us so many delightful recipe collections?
Well, I’m just glad they do keep publishing! This week, let’s peek into Christmas In the Country, from 2007. “Family recipes, merry gifts from the kitchen and sweet holiday memories to celebrate the simple joys of the season.” Breakfast, lunch, Dinner at Grandma’s, Old-Fashioned Sweets, food gift ideas, and a collection of holiday memories from authors around the country round out this delightful publication. What will they come up with next?
How long has it been since you used your Bundt® pan? (Does anyone remember the difficulty the mother of the bride had trying to pronounce that word in “My Big Fat Greek Wedding”??) Here’s a super easy and delicious-sounding recipe from Nichole Martelli, Alvin, Texas.
Southern Praline Pecan Cake
Ingredients
18-1/4 oz pkg butter pecan cake mix
16 oz container coconut pecan frosting
4 eggs, beaten
3/4 C oil
1 C water
1 C chopped pecans, divided
Combine all ingredients except pecans in a large bowl; mix until combined. Stir in half the pecans. Sprinkle remaining pecans in a lightly-greased 10″ Bundt® pan; pour batter over pecans. Bake at 350 degrees for 50 minutes, or until a toothpick inserted near the center comes out clean. Serves 8 to 10. (C = Cup)
Now, do you pronounce that pe-cahn, or pe-kan? It might make a difference! Also, isn’t the center of this baking pan a hole? Well, I guess they mean to test in the middle of the cake ring. I’m just funnin’ with y’all!
The sun finally came out today, and we’re expecting a fantastic weekend ~ hope you go out and enjoy the days!
~Janet @ The Christmas Place
I just happened upon your blog and saw this post. That’s my recipe!! I am so flattered that you chose to spot light it on your blog. This is certainly a recipe that makes any southern table proud.