For the Caramel Sauce:

  • 310 ml sugar
  • 60 ml (1/4 cup) Scotch (whiskey or bourbon)
  • 60 ml (1/4 cup) water
  • 30 ml (2 tbsp.) light corn syrup, preferably
  • 250 ml (1 cup) hot cream
  • 60 ml (1/4 cup) salted butter
  • 375 ml (1 1/2 cups) pecan halves

For The Cake:

  • 500 ml (2 cups) all-purpose flour
  • 180 ml (3/4 cup) pecans, finely chopped in a food processor
  • 5 ml (1 tsp) baking soda
  • 1 ml (1/4 tsp) salt
  • 125 ml (1/2 cup) unsalted butter
  • 60 ml (1/4 cup) canola oil


For the Caramel Sauce:

  1. In a heavy saucepan, combine sugar, Scotch, water, and corn syrup. Heat over medium-high heat, stirring until the sugar dissolves.
  2. Once the sugar has dissolved, stop stirring, and let the mixture come to a boil. Continue boiling without stirring until it turns a deep amber color, about 8-10 minutes. Be careful not to burn it.
  3. Remove the pan from heat and carefully pour in the hot cream. Be cautious as it may bubble up. Stir until the caramel is smooth.
  4. Add the salted butter and stir until fully melted and incorporated into the caramel.
  5. Stir in the pecan halves until they are well coated in the caramel sauce. Set the sauce aside to cool while you prepare the cake.

For The Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a mixing bowl, combine the all-purpose flour, finely chopped pecans, baking soda, and salt. Mix well and set aside.
  3. In another bowl, cream together the unsalted butter and canola oil until well combined.
  4. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
  5. Press half of the dough mixture into the prepared baking pan to form the bottom layer of the cake.
  6. Pour the caramel pecan sauce evenly over the dough in the pan.
  7. Crumble the remaining dough mixture evenly over the caramel layer to create a crumbly topping.
  8. Bake in the preheated oven for 25-30 minutes or until the top is golden brown, and the cake is set.
  9. Allow the cake to cool in the pan for about 15-20 minutes before cutting into squares and serving.


  • This Caramel Pecan Cake is a delightful treat that combines the rich flavors of caramel and pecans. It’s perfect for special occasions or as a sweet indulgence anytime.
  • Be cautious when working with hot caramel to avoid burns.
  • Store any leftover cake in an airtight container at room temperature or in the refrigerator for freshness. Enjoy!


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