Small Nut Cakes

Louisa Macculloch’s Small Nut Cakes feature pecans and brown sugar. The pecan (Carya illinoinensis) is a species of hickory and was also known as the “Mississippi nut” or the “Illinois nut.” The first U.S. pecan planting took place on Long Island, New York, in 1772. Even though both Thomas Jefferson and George Washington grew pecan trees on their properties, the first recipe that included pecan-nuts was not published until 1847 in Eliza Leslie’s The Lady’s Receipt-Book. During the Civil War, many Northern soldiers had their first experiences with pecans while they were living and fighting in the south. After the war, pecans became more readily available in the north. By 1867 pecans were sold in New York City from December to April. In 1886 the first recipe for pecan pie was published.

Original Recipe: Small Nut Cakes

2 eggs beaten light

Pinch of salt

1 cup brown sugar

½ cup flour

1 cup pecan nuts chopped fine, sprinkled with flour

1 whole nut on top of each cake

¼ teaspoon of baking powder

Adapted Recipe: Small Nut Cakes

2 eggs beaten light

Pinch of salt

1 cup brown sugar, packed

½ cup flour

1 cup pecan nuts chopped fine, sprinkled with flour

¼ teaspoon of baking powder

Preheat oven to 350 degrees. Sprinkled pecan nuts with flour. In separate bowl combine brown sugar, two beaten eggs, salt, flour, and baking powder. Mix in pecan nuts. Spray mini-muffin pan and fill each 2/3 full. Bake for 12-15 minutes or until golden brown. Let stand for 10 minutes to cool. Makes 24 mini muffins.

For a pecan muffin with cinnamon and vanilla try http://beingthesecretingredient.blogspot.com/2013/12/cinnamon-pecan-tea-cakes.html