Serves: 12
Total Calories: 423

1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 cups butter or margarine
1/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups pecans chopped
1/2 cup bread crumbs dry
3 eggs
1 tablespoon water
1 teaspoon cinnamon ground

At least 1 hour and 40 minutes or up to 24 hours before serving: Preheat oven to 350°.

In a large bowl, stir together flour, 3/4 cup of the sugar and baking powder. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

In a small bowl, mix together milk and 1 teaspoon of the vanilla sprinkle over crumb mixture and toss with a fork until uniformly moistened. Set aside 1/2 cup of the mixture for lattice top. Place remaining dough in an ungreased 13 x 9 x 2-inch baking dish. Using your fingers, press dough in bottom and 1 inch up sides to 1/4 -inch thickness set aside.

In a medium bowl, mix together pecans, remaining 1 cup sugar, bread crumbs, eggs, water, cinnamon and remaining 1 teaspoon vanilla. Spread filling over dough in baking dish.

Make 1/4 -inch wide ropes with reserved dough. Cut as needed and arrange strips in a crisscross pattern over filling, spacing strips about 2 inches apart.

Bake for 35 to 40 minutes or until edges of crust are golden brown. Serve warm or cool, cover and store at room temperature up to 24 hours.

If desired, reheat nut cake, loosely covered with foil, in a preheated 350° oven for 20 to 30 minutes before serving.

Nutritional Facts:

Serves: 12
Total Calories: 423
Calories from Fat: 289

More Recipes from the Best Brunches Cookbook:
Austrian Nut Cake