Something you should know about my grandmother is that she loved pecans. If you read my last Nama post with her Nut Bread recipe
, I gave you a little hint to that…I told you how she made slow roasted buttery pecans every Christmas, and one of my last food related memories of her was going to visit her at the nursing home her last few years of life. We’d go eat at the dining hall and after every meal, every single meal, she would order the same dessert- Praline Pecan ice cream with caramel sauce on top. It wasn’t on the menu, but she had the staff bring it to her every time. She ate it slowly, holding her right hand up with her left because her joints were in such bad shape, and savored every drop as she quietly giggled at the family around her.
This recipe, the second one I made with my daughter during my Nama’s Baking Project, is so delicious and reminds me so much of that ice cream I used to watch her eat. The recipe name is quite deceiving though, so let me break it down for you. This isn’t a cake at all. It’s a blondie, that you’ll cut into squares and eat like you would a brownie. IT IS AMAZING. The entire family made yummy noises after taking a bite. I really and truly stand behind this as something you have to make. It’s rich. It’s so rich, so be warned, but it’s incredibly well-balanced and doesn’t register as too sweet. It’s so buttery and caramely from the brown sugar… it’s just sinfully delectable.
So I’ll still call it Caramel Fudge Cake, because Nama says so, and her childhood best friend, Ninnie, who originated the recipe also believes it to be true. But… my tongue called it an Amazing Nut-Filled Brown Sugar Blondie.
Eat it plain- warm, room temperature or cold, like we did (all of those ways, in fact). Or serve it warm with ice cream on top and some sort of saucy drizzle.
…something tells me that Nama would go all in with the nuts and scoop on some of her praline-pecan.
In a large bowl, whisk together your dry ingredients to fully incorporate…-2 cups all purpose (unbleached) flour
–1 tsp salt
–2 tsp baking powder
In a large, microwave safe mixing bowl melt 1/2 cup of unsalted butter (1 stick)…of course you could use a saucepan.
Then whisk in 2 cups light brown sugar until the sugar has fully dissolved. This will be incredibly thick and difficult to whisk, but possible.
Slowly mix in 2 large eggs, while quickly whisking.Stir in 1 tsp vanilla.Chop 1 cup of pecans.
Whisk your wet ingredients into your dry…
…with a smile on your face and until fully combined.
Switch to a spatula and stir in your chopped pecans.
Spread evenly into a well-greased 7×11 baking dish (an 8×8 or 9×9 square pan could also work, you just would have to bake them a little longer).
This is a very thick batter and a wet spatula helps spread it out.
Bake in a preheated 350 degree oven for 20-30 minutes, or until the center still has some thick goo when you do the toothpick test. You don’t want the center to be jiggly, but you do want it very moist and gooey…trust me.EAT!!!!
Have a great day, guys! XOXO
Abbey Wade is a lifestyle blogger from the Charlotte, North Carolina area. On her website, MyEverydayChampagne.com, she shares custom recipes, tips on food and wine pairing, fashion advice and makeup fun... all under an approachable budget and timeline. Stop waiting for a special occasion to feel like you're in one ;-)