Wheat-free Flourless Nut Cake

This cake has no flour, but it is surprisingly cake-like and very delicious! I made it for the first time for my friend Cathy for her birthday. We went out to a nice restaurant for dinner and brought the cake. We were all amazed at how good it was--all of us had to have a second slice. We offered a sample to the waiter. He took it to the chef. The chef sent his compliments and couldn't believe that it had no white sugar.

Since nuts are harvested in the fall, autumn is a good time to make this hearty cake. I used pecans for the test recipe, but it would be equally wonderful made with walnuts, almonds, or hazelnuts.

Especially if you or a loved one has wheat allergies, try this recipe. It's really easy to make.

makes one 9" round cake (one layer)

6 tablespoons butter
3/4 cup sifted powdered unrefined cane sugar (sold as "organic" powdered sugar)
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (6 ounces) pecan halves, toasted
1/4 teaspoon salt
2 tablespoons rum, bourbon, cognac, brandy, or fresh orange juice
Whipped Cream

1. Preheat the oven to 325 degrees F and butter a 9-inch round cake pan.
2. Whip butter in a large bowl with an electric mixer until smooth and creamy, then add powdered sugar and continue to beat until well incorporated.
3. Add the eggs, one at a time, beating and scraping the sides of the bowl after each addition.
4. Finely chop the pecans in a food processor or blender, then stir them into the batter along with the salt.
5. Pour batter into the pan and bake 35 to 40 minutes, or until the cake is lightly browned on top and a toothpick instered into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes.
7. Invert cake onto the rack and drizzle the warm cake with liquor or juice (I used rum for the test recipe.) Sprinkle the top with more powdered sugar.
8. Serve warm or at room temperature with whipped cream. Fresh or stewed seasonal fruits would be a good accompaniment.