Pecan Pie Loaf Cake

Pecan Pie Loaf Cake

Enjoy cosy, autumnal flavours in every bite of this delicious Pecan Pie Loaf Cake! The fluffy sponge is studded with pecans and has a brown sugar cinnamon swirl throughout. It’s topped with a tangy cream cheese frosting and finished with candied pecans for a little crunch.


Prep time: 45 minutes

Cook time: 30 minutes

Serves 10


Tala Performance 2lb Loaf Tin 

Tala Set Of 40 Siliconised Greese Proof Liners 

Tala Glass Mixing Bowl 19 x 9.5cm 

Tala Dusty Pink Mixing Bowl 

Tala Silicone Spatula 

Tala Non-Stick Cooling Rack



For the loaf cake:

  • 300g unsalted butter, room temperature
  • 250g golden caster sugar
  • 3 large eggs, room temperature
  • 300g self raising flour
  • 1 tbsp milk
  • 150g pecans, chopped
  • 50g light brown sugar
  • 1 tbsp ground cinnamon

For the cream cheese frosting:

  • 75g unsalted butter, room temperature
  • 75g full-fat cream cheese, keep in the fridge
  • 150g icing sugar

For the candied pecans:

  • 50g whole pecans
  • 25g light brown sugar
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1 tbsp water


Start by making the loaf cake:

  1. Preheat the oven to 160°C fan / 180°C conventional. Grease and line the Tala 2lb Loaf Tin with baking paper.
  2. In a small bowl, stir the light brown sugar and ground cinnamon together. Set aside for now.
  3. In a large bowl, cream the butter and golden caster sugar together until light and fluffy.
  4. Beat in the eggs one at a time, adding one tablespoon of the flour with each egg to stop the mixture from curdling.
  5. Add the remaining flour and milk, and fold together to make a smooth mixture.
  6. Fold in the chopped pecans.
  7. Pour half of the cake mixture into the baking tin and spread it out into an even layer. Scatter half of the cinnamon sugar on top.
  8. Dollop spoonfuls of the remaining mixture on top, then gently spread it out into an even layer being extra careful not to push the cinnamon sugar around too much underneath.
  9. Scatter the rest of the cinnamon sugar on top, then use a knife or spatula to swirl through the layers just a couple of times. Be careful not to swirl too much otherwise the mixtures will start to blend together.
  10. Bake for 60-70 minutes. The loaf cake should look golden brown, have risen and spring back when lightly pressed in the middle.
  11. Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack to cool completely.

Whilst the cake is cooling, make the candied pecans:

  1. Line a small baking tray with baking paper and set aside for now.
  2. Measure the brown sugar, cinnamon, salt and water into a frying pan. Place over medium heat and stir for 2-3 minutes until the sugar dissolves and the mixture is bubbling.
  3. Add the pecans and coat in the mixture. Heat for a further 3-4 minutes until the pecans are lightly toasted and the mixture is thick and bubbling. Stir the entire time to stop the pecans from burning.
  4. Pour the mixture onto the baking tray and leave to cool. The coating will initially be sticky but as the pecans cool down, it will harden.


Once the cake is cool, make the cream cheese frosting:

  1. Beat the butter until soft and pale in colour.
  2. Sift in the icing sugar and beat well until smooth and combined.
  3. Add the cold cream cheese and gently fold it in to make a smooth and creamy frosting. Be careful not to over-mix as otherwise the cream cheese will loosen and the frosting will become runny.

To decorate:

  1. Spread the cream cheese frosting on top and use the back of a spoon or spatula to make a swirly pattern.
  2. Break up the candied pecans, scatter on top, then slice and enjoy!

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