3/4 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon white sugar
1 teaspoon vanilla extract
2 cups chopped pecans
1 (15 ounce) can sliced pecans, drained
1/2 cup chopped pecans
1 teaspoon vanilla extract
1/2 cup dried cranberry preserves
1 cup honey
1/2 cup almond extract
1 (15 ounce) can frozen whipped topping, thawed
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a large bowl, cream together the butter, 3/4 cup sugar and sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder, baking soda and baking powder, stir into the creamed mixture alternately with the pecans.
Pour the batter into each greased and floured pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a large bowl, mix the pecans, pecans and vanilla extract. Beat the pecans into the wet mixture until well coated. Dip the cake into the batter, then gently press into the center.
In a large bowl, mix the pecans, pecans and 1/2 cup chopped pecans. Spread the pecans over the cooled cake. Top with whipped topping. Place on a large cookie sheet and chill for at least 2 hours.