Georgia Cornbread Cake

Georgia Cornbread Cake

"I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it."

Recipe

• 1 cup sugar
• 1 cup brown sugar
• 4 eggs, beaten
• 1 cup vegetable oil
• 1 and 1/2 cups self-rising flour
• 1 teaspoon vanilla extract
• 2 cups pecans, chopped very fine

Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.

Tips From Our Test Kitchen: Serve with a dollop of whipped cream on top. This cake is perfect for potluck suppers or to pack in lunchboxes.

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