By J. Carol Richards

Family recipes are a legacy passed on to maintain connections with the past and sometimes become a gift to a future generation. Lorraine McCoy, born near Rufigio, Texas, in 1943 passed on a special gift that became a legacy in her family, the state of Texas, and worldwide, the Texas Pecan Cake. Lorraine’s cooking skills were legendary in her neighborhood. She loved to bake, but her children didn’t like fruitcakes.

One of her sons wasn’t fond of pecan pie, so she devised a recipe that would satisfy everyone in the family. The recipe incorporated the perfect blend of pecans, toffee, and other local ingredients. Soon, everyone in Refugio was asking for one of her cakes. Scott McGee, Managing Partner for Texas Pecan Cakes, today shared, “When you take a bite of Lorraine’s famous cakes, know that you are not just tasting a savory treat but experiencing a piece of Texas history, crafted with love by a woman who lived a life devoted to God, Texas, and family.”

The cakes are still baked much the same as in Lorraine McCoy’s day, using real ingredients, including Texas pecans, Imperial brown sugar, Coombs Maple Syrup, ground pecan meal, vanilla, flour, and fresh eggs. Texas Pecan cakes contain no hydrogenated oils, shortening, high fructose corn syrup, or preservatives. In 2017, Lorraine’s recipe won first place in the H.E.B Quest for Texas Best. History was made because it was the first time a bakery had won the competition. Texas Pecan Cakes is also a member of Go Texan, a Texas Department of Agriculture program that seeks to identify and support Texas-based businesses. The logo signifies that you are a genuine Texas product.

The basic cake recipe has not been altered but is now baked in the shape of the great state of Texas. The large cake serves 8-10 people and has caramelized edges for a savory, brownie-like texture and a soft center for a delightful balance of flavors. The medium cake serves 5-6 people and comes in a two-pack. Choose your topping for any of the cakes from butter toffee, the H.E.B. Quest for Texas Best first-place winner, chopped pecans, or pecan halves. The little pack of six small Texas Pecan Cakes is a personal-sized collection for sharing.

Although the basic recipe has not been changed, Scott gave us a sneak preview of some seasonal offerings he is working on. The Pumpkin Pecan Cake combines the warm, spiced flavor of pumpkin with the nuttiness of pecans with familiar spices like cinnamon, nutmeg, and clove. The Gingerbread Pecan  Cake has the rich taste of molasses with ginger, cinnamon, and allspice. Other future options include an Apple Pecan Cake, a Maple Pecan Cake, and a Sweet Potato Pecan Cake. In addition, he has a decadent Chocolate Brownie Pecan Cake in the works that might include a hint of expresso and a unique Cornbread Cake with a cheesy jalapeno twist. Don’t be afraid to stock up on Texas Pecan Cakes; they freeze well and maintain their freshness. Each cake is lovingly and carefully packed and delivered to your door in protected packaging.

Most important is what customers say about Texas Pecan Cakes. They are described as moist, scrumptious, adorable, and dangerously addictive. Because they are not mass-produced, each cake has a unique flavor profile. Scott and his staff hope the cakes bring a smile to your face and make your taste buds dance a two-step.