This week was one of those weeks where I was trying as much as possible to cook from the larder and freezer and avoid shopping, it was also a week when the Railway Modeller needed packed lunches every day. Given the choice between flapjack and cake, cake was requested so my challenge was to find a cake recipe I hadn’t used before that I had all the ingredients for. The only one I could find which answered the challenge and which I could eat, I wasn’t going to miss out on cake if I was baking, was the Coffee and Pecan Nut Cake in the recipe booklet which came with my breadmaker.
The only catch was that the pecans, left over from last Christmas, were still in their shells. It took about an hour but I eventually had my three ounces of pecans, it’s just as well the recipe wanted them chopped though as they were nowhere near whole. Using a loaf tin liner to line the breadmaker, no more messing about and making a mess with greaseproof paper, and the food processor to do the mixing all other aspects of baking were a doddle.
I found the pecans a little oily but do like their flavour, maybe pre-shelled ones would be better. In this cake’s favour ground coffee brewed in the percolator gave a much nicer flavour than instant coffee as used in the American Coffee Bread I wrote about in this-bread-is-a-cake. The Railway Modeller said he found the cake slightly dry, I think the texture of the Coffee Bread would probably be more to his taste. Neither of us disliked it but I don’t think either of us would say this was the best cake I’d ever baked. I have ideas though; Turkish Coffee and Hazelnut Cake might be the first recipe of my own devising I try in the breadmaker.
Coffee and pecan cake gets 5 out of 5 for clear instructions and ease of making (most people wouldn’t be idiotic enough to start with pecans in the shell).
It gets 4 out of 5 for flavour but it was let down by the texture.