2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
3/4 cup vegetable oil
3 eggs, lightly beaten
1 teaspoon vanilla extract
3 cups whole wheat flour
3 cups white sugar
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups butter, softened
1 cup chopped pecans
In a medium bowl, mix flour, salt, baking soda, baking powder, nutmeg, pepper and oil. Make a well in center and pour in flour mixture, 1 cup at a time, mixing well after each addition. Mix together sugar, evaporated milk, pectin, flour and flour mixture. Mix together thoroughly. Stir in egg and vanilla.
In a large saucepan, heat oil in large skillet over medium heat. Stir in pecans. Cook, stirring frequently, for 1 minute. Remove pecans from pan.
Pour batter into one 8x8 inch baking dish. Bake in preheated oven for 45 to 50 minutes, or until crust is golden brown. Cool completely. To serve, let stand in warm oven for one hour, then turn out onto a wire rack and cool completely.
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