Submitted by Reba Moore, Lincoln, Ark.
Cake Glaze
• 1/2 C butter at room temperature
• 6 Tbsp butter melted
• 2 C light brown sugar
• 1 C light brown sugar
• 2 large eggs
• 1/4 C milk
• 2 C buttermilk
• 1/8 tsp salt
• 2 tsp vanilla extract
• 1 C chopped pecans
• 2 tsp baking soda
• 3/4 tsp salt
• 3 C all-purpose flour
To make the cake, lightly oil or spray a 9-by-13 pan or a 12-inch deep Dutch oven. In a large bowl, beat the butter and brown sugar together until smooth. Next, add the eggs until completely mixed. Stir in the buttermilk and vanilla. Finally add the baking soda, salt and flower to the wet ingredients beating until thoroughly combined. Pour the batter into the pan and bake at 350 degrees for 35 minutes or until a cake tester comes out clean. Towards the end of the baking time prepare the glaze by stirring the melted butter and sugar together. Then add the milk, pecans and the pinch of salt. The glaze will be thick but pourable. While hot spoon over the cake to completely cover.
