• 8 tablespoon (1 stick) unsalted butter
  • 1/3 cup pecan halves
  • 2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 tablespoon salt
  • 4 eggs
  • 1 1/4 cup sugar
  • 2/3 cup havy cream
  • 6 tablespoon Cognac


Makes 8 servings

Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with wax or parchment paper. Butter the paper, then dust the sides and bottom of the pan with flour. Shake off any excess. Set aside.

In a large skillet, melt the butter over medium low heat. Add the pecans and cook, stirring, until the nuts are lightly toasted, about 5 minutes.Drain the nuts in a strainer placed over a measuring cup, tossing to remove as much butter as possible.

There should be about a half cup of melted butter in the cup. If there is not, add enough melted butter to measure a half cup. Let the butter cool to room temperature and set aside.

Coarsely chop the pecans and set aside.

Sift together the flour, baking powder and salt into a mixing bowl. In another bowl, beat the eggs on medium speed for about 30 seconds. Gradually add the sugar on medium high speed and beat until the mixture is light and fluffy, 5 to 6 minutes.

Add the cream and beat to blend. Reduce the speed to low, add the flour mixture and beat until just blended. Scrape down the sides of the bowl, add the Cognac and the chopped pecans. Stir to blend. Fold in the melted butter and pour the batter into the pan.

Bake until the cake is golden and the center springs back when touched, about 1 and a half hours. Cool the cake in the pan for about 10 minutes, then turn it over onto a wire rack to cool completely. When it has cooled, wrap it in plastic wrap, then in foil. Let the cake stand for one day before slicing. It will keep for up to one week.