1 cup butter, softened
1/2 cup brown sugar
1 (8 ounce) can evaporated milk
4 eggs, beaten
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan whip 1 cup butter, brown sugar, evaporated milk, eggs, vanilla, flour, baking powder, baking soda, salt, cinnamon and pecans.
Pour mixture into pie crust. Bake in the preheated oven 10 minutes, stirring occasionally. Cool before serving.
Early November brought with it a rich and delicious crescent cake – and 2015 was no different. Perfect colour and light texture, it was wonderful to eat and inspired me to cook more delicious recipes in the future.
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