DIRECTIONS
Preheat oven to 300 degrees.
Add cream butter and sugar, 1/2 cup of sugar at once.
Stir in vanilla. Stir eggs individually. Mix flour and salt; add a small amount each.
Stir buttermilk.
Sprinkle the pecans into the bottom of the cake crust, pour custard over the pecans and bake for 1 hour and 30 minutes.
Best served at room temperature.
directions
In a bowl of cream butter and sugar. Add eggs one at a time and beat well after each addition. Add flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the cake pan. Bake at 325 ° for 55 minutes or until the dough is firm. Cool off on a grate. Store in the fridge.
Stir the pecan halves, light brown sugar and dark corn syrup in a small bowl. Spread the mass on the jelly roll pan and bake it every 12 minutes, and stir for 12 to 15 minutes or until the glaze thickens.
Remove the pan from the oven and spread the pecans in wax on a single layer of wax paper. Allow the pecans to cool completely and separate them with a spoon when cooling.
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