This old-fashioned nut cake is generously filled with pecans. Be sure to chop them finely so they spread evenly throughout the cake.

Recipe from 
 
Servings: 12 servings

ingredients
1-1/2  cups  unsalted butter, softened
2-1/4  cups  packed light-brown sugar
5    eggs, separated
3-1/4  cups  sifted all-purpose flour
1  teaspoon  baking powder
1/4  teaspoon  salt
1/3  cup  light cream or milk
1  teaspoon  vanilla extract
3  cups  finely chopped pecans, plus pecan halves to garnish
directions
Grease and flour a 12-cup bundt pan.
With an electric mixer, beat butter in large bowl until fluffy. Gradually add sugar. Beat until very light and fluffy. In a bowl, beat yolks for 5 minutes, until thick; fold into sugar mixture.
Sift flour, baking powder, salt onto waxed paper; alternately add to yolk mixture with cream and vanilla. Fold in pecans.
In a large bowl, beat egg whites until they form stiff but not dry peaks. Fold into batter; spread into prepared pan.
Bake at 325 degrees F for 1 hour, 10 minutes, or until cracked slightly. Cool cake in pan. Remove from pan; spoon on Sugar Glaze. Top with pecan halves.
Sugar Glaze: Combine 1 cup confectioners' sugar and 1 teaspoon vanilla in a small bowl. Add about 5 teaspoons milk to make a thick, pouring consistency.

nutrition information
Per serving: Calories 542, Total Fat 35 g, Saturated Fat 13 g, Cholesterol 114 mg, Sodium 97 mg, Carbohydrate 53 g, Fiber 3 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet.