Ingredients

3/4 cup or 175 g softened butter
2/3 cup or 150 ml Milk
1 cup or 200 g regular sugar
2 large eggs, lightly beaten
1 Teaspoon almond extract
1 & 1/3 cup or 100 g Plain / All purpose flour, sieved
1 & 1/3 cup or 100 g Ground Almonds
1 tsp baking powder
1/4 tsp salt
3/4 Cup or 110 g Pecans, chopped

Instructions

Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
Get all your ingredients ready, sieve the flour, and add the salt and baking powder to the flour and also the ground almonds.
Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the almond extract.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
Add the milk with half of the flour mixture, keeping the mixer on a slow speed. Once combined, add the rest of the flour. Finally add the pecans and make sure they're all distributed.
Transfer the cake mixture to the greased and lined loaf tin then place in the oven for 1 hr to 1 hr and 5 minutes. ***** Please note, if using a Bundt tin, cook time is 45minutes.
Test after 55 minutes if the cake is done by inserting a skewer into the thickest part. If it comes out clean, it's ready! Every oven is different and so cook times will vary a little.
Allow to cool for 5 minutes in the pan then transfer to a cooling rack.
Store in an airtight container. This cake will store nicely for 3 - 4 days without getting dry, although it doesn't usually last that long! It is also freezer friendly, wrap in parchment then in a zippy bag.

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