Sock-It-to-Me Cake 

Do you use roasted or raw pecans?

Always enjoy using M. Peartree recipes and this one tickles my tastebuds and memories as it reads much like one I made in early baking years when baking bundt cakes for enough eager eaters to devour them. But these days 12 C. bundt cakes are too big so I'm going to scale back by half and try w/ a 8.5 x 4.5 (6C capacity) loaf pan. If by some miracle someone who has done that reads this before I start to bake to know it will or won't work, please add a note.

I highly recommend this recipe. Everyone loves this cake. Even months after I made it people still remember and ask about it. I think it's memorable due to its deliatabilty and its wonderful name!

I tried making this cake and followed the directions to a T. Unfortunately, it completely overflowed the pan and then sunk inside was not cooked even after an hour.

Toast the pecans! Also, I wavered on the sugar a few times but ultimately took the 300g approach. It was still fantastic! Actually, the slightly less sweet crumb offset the seam of cinnamon and brown sugar (and *toasted* pecans) beautifully. I also made about a tenth the amount of glaze, and it was just right.

This recipe is a delight!! Going into snack/tea/brunch cake rotation. Modified for celiac using 2.5cups of Krusteaz GF flour (terrible name, but my fave for baking) 1/2 cup cornstarch. Also used 1.5 cups of flour (vs 2.5 cups) in the cake. Made a full recipe of glaze which needed a full 4 TBS of milk. Only ended up using half as I liked the way it looked better.

A big crowd-pleaser for our New Year's brunch. It turned out very moist and tender, and the nut layer adds a nice complexity.

I made this while the flavor was pretty good, the notes to dust cake flour bake fired. I use a non stick bundt, but I still have to grease it. Bundts pop out no problems, but this one was very difficult to empty and in the end, it was too messy to gift due to the sticking. If you make this, consider the use of flour. I could be wrong, but I am fairly positive that's what caused the sticking.

I faithfully followed the recipe except for using regular salt instead of sea salt. I was pleased with how it came out and will make it again. Yes it is quite sweet but on the other hand, it’s a special treat and not something I’m going to serve my family every day. I took this cake to a group meeting where I was in charge of bringing snacks. It was a big hit and I got lots of compliments on it.

I would never make a cake for my family that contained 2.5 cups of sugar. So unhealthy

The crumb of this cake is fabulous, BUT. It is much too sweet, especially with 2C of confectioners on top, too. I found the nut/sugar mixture solidified during cooking and couldn't cut it. Vanilla turns it brown for a less than pleasing look (or is there another kind of vanilla?). 500 calories a slice!!!

For mini Bundt cakes, we made a half-recipe--two eggs plus a yolk-- and this generously filled a six-cavity (each 4") cake pan. Baking time was 27 minutes at 350. We had made this cake previously (and realized that we, too, had a slightly too-small Bundt pan!) and really enjoyed it. The long-legged dog enjoyed it more, having eaten 3/4 of the entire cake when we, well I, foolishly left it in a dog friendly location on the counter. Lesson learned (again).

Used 450g of granulated sugar. It was still sweet and moist, although perhaps could use a bit more to keep it moist longer. Slightly overfilled a Wilton Bundt pan, and rose quite high but didn’t spill out. Fully beating the butter until fluffy with and without the sugar is critical.

I followed the recipe for the cake as it was written. I did have to add more milk to the glaze. Took it to a Labor Day barbecue and everyone loved it.