Butter and Pecan Cake Recipe

Ingredients
300 grams of butter
1 and 1/3 cups of brown sugar
1 and ½ cups of pecans split in half
2 eggs
1 tablespoon of sugarcane syrup
1 and ½ cups of flour
½ cup of milk

Preparation time: 20 minutes
Baking time: 1 hour

Preparation

Preheat the oven at a moderate temperature of 180 degrees C. Grease a round 20-centimeter baking pan with melted butter or oil. Wrap the base of the baking pan and the walls with wax paper.
Soften 45 grams of sugar. Put it in a small bowl with 1/3 cup of sugar. Mix it well until you obtain a homogenous creamy mixture. Then pour this mixture into the base of the prepared baking mold. Place in the pecans with the soft side of the pecan upwards, on top of the mixture.
In a bowl mix the butter and the sugar along with the rest of the eggs, the sugarcane syrup, the sifted flour and the milk. Beat the ingredients with an electric mixer at minimum velocity until it has all mixed together well. Then turn the electric mixer up to the next level and continue mixing until the preparation is homogenized and has changed color.
Put the preparation into the baking mold and smoothen the surface out with a spatula. Bake the cake for 1 hour or until when poking the middle of the cake with a wooden pick, it comes out clean.
When it has finished baking allow it to sit for 5 minutes and then put it over a metal rack and let it cool. This cake can be served either hot or cold as you wish.

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