About the Recipe
This cake is a little effortful, but I promise the work is worth it. It's not too sweet and moist enough to refresh the summer. If you live in the desert like me, then you'll want to serve it right from the refrigerator and store in there as well.
Preparation
Preheat the oven to 350 deg.
Grease & flour 2 - 9 inch round cake pans
Add contents of bowl #1 to bowl #2. Do NOT use a mixer. Gently fold until just combined.
Place cake pans on a baking sheet and bake for 30 minutes. Take the cakes out and let them rest for 10 minutes. Put the cakes on the counter to rest, the stovetop will overbake the cakes.
Before returning the cakes to the oven, gently tap the bottom of the baking sheet to remove the remaining bubbles and rotate the pan so the opposite side of the cake is towards the front. Bake for an additional 30 min.
Let the cakes cool completely—frost with Old Fashioned Buttercream frosting. Sprinkle with additional pecans for decoration.
Note: This cake was made with a natural gas oven, other types of ovens might differ on time.