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Showing 1-25 of 31 posts in this discussion
Initial post: 21 Sep 2010 00:39:57 BDT
Ruth says:
Does anyone remember Sarah Lee's fabulous pecan cake? It was really more like a danish pastry then a sponge or shortcrust pie and no pecans were obvious but they were obviously crushed and in the cake.
It was really moorish, sticky and moist, delicious warm and with ice-cream. Anyone know a recipe for it.
Ruth Ireland

In reply to an earlier post on 21 Sep 2010 14:07:00 BDT
Jante says:
Hello Ruth.
Try there are quite few recipes for Pecan cake on the good old World Wide Web,my apologies if you have searched already! You could set yourself a 'delicous task' of trying as many as possible, just to compare them to the Sarah Lee recipe, in the name of research, of course!

In reply to an earlier post on 21 Sep 2010 19:46:00 BDT
Ruth says:
Thanks Jante for taking the time to reply. I will have a trawl through those sites and see if anything new.

Posted on 31 Oct 2010 18:33:11 GMT
Catrina says:
I think you are talking about a 'coffee cake' as in cake to have with a cup of coffee rather than one with coffee in it. We grew up eating those for breakfast. They had drizzles of icing on top. I haven't seen a recipe but that's because I haven't looked for one yet! But try googling coffee cake and you might come up with one. Other 'coffee' cakes have crumble type toppings often with nuts mixed in as well as cinnamon. If I find anything I will re-post.

In reply to an earlier post on 1 Nov 2010 19:53:10 GMT
Ruth says:
Hi Catrina,
Thank you so much for giving your time to reply. You have a point, I shall search 'coffee cake'.

In reply to an earlier post on 2 Nov 2010 05:18:30 GMT
Catrina says:

Try the Recipe website. There are lots of different choices on there. I think the one that would equate to the Sara Lee version would be yeast based.

Posted on 2 Nov 2010 18:00:56 GMT
I have a wonderful recipe for pecan tart - pastry base. Very juicy and delicious. Original recipe came from a little almost home printed booklet from New Orleans. My final recipe is as a result of making many and coming to a final decision. Let me know if you want it. Are you on facebook? or email? sally wheeldon

In reply to an earlier post on 2 Nov 2010 19:15:33 GMT
Catrina says:
The Pioneer website has a very good and easy recipe for a pecan pie as well. It uses corn syrup but over in this country you would substitute golden syrup.

In reply to an earlier post on 3 Nov 2010 18:54:28 GMT
Ruth says:
Hi Mrs Wheeldon,
Yes please. Nothing beats the tried and tested! But could I be so bold as to ask you to send it here as I don't want to give my email address on such a public site and I don't want to be so cheeky as to ask you to post your's here either. Thank you very much for giving your valuable time to my question. Much appreciate it.

In reply to an earlier post on 3 Nov 2010 18:56:15 GMT
Ruth says:
Hi catrina,
Thanks for that. I shall no doubt find something on the site to wet my appetite!

In reply to an earlier post on 3 Nov 2010 19:02:14 GMT
Ruth says:
Thanks again Catrina. I will definitely check that out because I do feel that the correct recipe must use something like maple syrup akin to what you describe. I'd say the one i am looking for must be some kind of danish pastry with peacans and maple somehow mixed in. when I asked this question on another site I discovered that there are loads of people looking for Sara Jane's Danish Pecan Pie.They were all expressing the same ecstacy about it as me. Shame she hasn't brought it back and I could have a good look at the ingredients!

In reply to an earlier post on 3 Nov 2010 19:06:31 GMT
Ruth says:
Sorry Mrs Wheeldon, I have just noticed your email address. I will send you mine now.

In reply to an earlier post on 3 Nov 2010 19:22:03 GMT
Catrina says:
Sara Lee has been around in the States for donkey's years. I don't know anyone who ever made any of their stuff. But there is a company called Enteman's which was in the UK and made similar things. Anything similar to the Sara Lee pecan cake would have yeast in it as it was very light. If you like pecans in general then there are lots of recipes for other coffee cakes that are more cake like and with a streusel and pecan or walnut topping. Try Simply Recipes website, Smitten Kitchen, and Kitchen Parade.

In reply to an earlier post on 9 Nov 2010 01:02:03 GMT
Patfly says:
Hi Ruth,

I don't know if you are familiar with a UK based website called American Soda. It's run by a guy called Dave and he says that he will attempt to stock any products that you particularly like. It may be worth asking him. Good luck.


In reply to an earlier post on 9 Nov 2010 21:11:19 GMT
Ruth says:
Sorry Mrs Wheeldon. I have sent you two emails and both have been returned undelivered. Not sure what the problem is but thanks anyway for contributing to this forum.

In reply to an earlier post on 9 Nov 2010 21:19:17 GMT
Last edited by the author on 9 Nov 2010 21:21:50 GMT
Ruth says:
Hi again Catrina.
you know the more I think about it, I seem to recall the name of the cake was Danish Pecan Pie but it was not the usual pie in shortcrust that we are so familiar with and had not a pecan in sight because as you know a lot of pecan pies have a bunch of pecans on top.
Anyway, you have really tried and thanks for that and I shall look at those sites!

In reply to an earlier post on 9 Nov 2010 21:20:37 GMT
Ruth says:
Hi Pat,
Thanks for that. Definitely worth a try. I shall look into it.

In reply to an earlier post on 9 Nov 2010 21:29:03 GMT
Catrina says:

Pecan Pie with shortcrust pastry with obvious pecans is a US Southern dessert. A 'Danish' is a pastry, made with yeast. A coffee cake is kind of like a 'Danish' except in cake form, either in a square, oblong or round pan. But a coffee cake can also be a non yeast mixture with the crumble stuff on top, with mixed in chopped nuts, and possibly fruit in the batter or under the crumble mixture. Can't remember if I told you about the Kitchen Parade website or not but try that as well as the others.

In reply to an earlier post on 7 Dec 2010 14:23:41 GMT
Sorry I never catch up with these answers!!

I live permanently in France ... and this was written for a friend .. hence the particulars in french in brackets ... am sure you will be able to find something the same.

Here is the recipe as promised:-


375 pkt flaky pastry
(feuillette avec beurre Marie)

2 eggs
75 gms melted butter
60 gms fine breadcrumbs (chapellure natural)
120 gms brown sugar (cassonnade)
150gms golden syrup (warmed)
50 gms maple syrup (erable)
OR (if no maple syrup) 200 gms golden syrup
1 tbsp nut liqueur or apricot brandy
200 gm pecan (chopped)
extra whole pecans for decoration
juice + zest of 1 lemon


Beat warmed butter with sugar and then mix in lightly beaten eggs
Mix in warm syrup
Add remaining ingredients and mix well

Pour into pastry base
Brush pastry edge with a little beaten egg

Cook in oven 200 for 15 minutes
Further 30 - 40 minutes at 180
May have to cover with foil after 15 minutes

If you wish to decorate with whole pecans place nuts
on to tart after approx 20 minutes and brush with a little syrup.
(If you put them on at the beginning they tend to burn).

If desired: mix together and warm approx 50gms of golden syrup and maple syrup mixed ... (or just 50 gms golden syrup), some lemon juice, a little butter and a little liquer. Serve warm with tart or if preferred prick surface of tart (gently!) and pour over surface of warm tart before serving.


In reply to an earlier post on 7 Dec 2010 14:25:26 GMT
have sent recipe today ... 7th Dec My email is Seems to be on Google anyway so don't mind publishing it!! Good luck with pie!

Posted on 7 Dec 2010 14:26:56 GMT
To Ruth Do let me know if you received this recipe .... Sally

Posted on 2 Feb 2011 13:52:00 GMT
janey says:
Hey. Not sure if I'm too late to contribute but wondered if anyone had tried any of the recipes/sites suggested and had any luck at all with finding anything similar or as nice as the Sara Lee pecan pie. My son was so sad when it disappeared so any news on a replacement would be a huge suprise!

In reply to an earlier post on 2 Feb 2011 16:41:06 GMT
I did put offer to put a full recipe to you Do not know if you got it? It is tried and tested over the years and is based on a recipe I found in a little REAL recipe book I got in New Orleans. Folks say it is good! ... post me if you have not got it . Sally Wheeldon South of France

Posted on 24 Jan 2014 17:25:45 GMT
E. Harries says:
Yes!!!! I remember this and I'm trying to hunt it down as well! Let me know when you find it!!!! It was sold in Tesco but they don't seem to do it now.. :o(

Posted on 27 Jan 2014 10:58:09 GMT
Bearman says:
Gosh - I had completely forgotten about that Pecan Cake - it was lush. To replicate it, I would start with a recipe for Chelsea buns, replace the fruit with pecans, add a generous amount of cinnamon, then shape it as one big bun rather than smaller individual ones. Also use less icing.
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Discussion in:  cooking discussion forum
Participants:  13
Total posts:  31
Initial post:  21 Sep 2010
Latest post:  16 Feb 2015

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