Once upon a time, I had a terrible Tupperware addiction. Tupperware simply appealed to the Martha Stewart in me, the part of me which dreamt of cupboards filled with colour-coordinated containers, neatly stacked and labelled so that everything had its own special home.
I spent hundreds of dollars on plastic Tupperware containers, ranging from the practical modular mates to the cute carry-all picnic sets, and the even cuter apple and grape containers. Once I was done organising the pantry and cupboards, I even invested in special containers to organise and optimise the fridge. It was mad.
A dear friend of mine in Australia also shared my fondness for Tupperware, her best investment probably being a red silicone flan mould which I think she uses exclusively for the recipe below. This recipe for Pecan Spice Cake actually comes from an Australian Tupperware catalogue which promoted the said silicone flan mould, along with a handy little nut chopper which my friend also acquired to chop the pecans in this recipe. It sounds a bit gimmicky, but given the number of times my friend has made this recipe, and how well-received this cake has always been, I would say that these Tupperware items have been a sound investment to date.
This is the cake which she used to make on those nights when we would gather mid-week to catch the latest episode of the Amazing Race or The O.C. (those were the days!), or to merely moan about our jobs or the boys who were causing us to eat too many slices of this cake. But my clearest recollection of eating this cake was when she was recounting a visit to a fortune teller who told her that she would soon meet the love of her life, some bloke called Brad and who drove a black BMW. She is now happily married with a beautiful child, and I think Brad is still cruising around the streets of Brisbane somewhere!
As this is a Tupperware recipe, it is intended to be made in one of their silicone flan moulds. If my memory is correct, it is a rather wide mould, measuring approximately 26 cm (10 inches) wide. As I have used a smaller-sized cake tin, the cake is taller and requires a longer cooking time. Due to the almond meal and sour cream in the recipe, the cake is lovely and moist, with a layers of pecans and chocolate chips to add crunch and texture. It’s the perfect cake to linger over with a cup of coffee, and even better when you can share it with your best friend.
Anyone else here also a Tupperware fan?
P.S. As for my Tupperware collection? I still have most of what I bought 15 years ago, and I still love them 🙂 If you can afford Tupperware, it’s worth every penny.
Pecan Spice Cake
Recipe adapted from Tupperware
This recipe is a bit forgiving. I once discovered that I had no almond meal, so I instead used ground hazelnuts with great success. Another time, I didn’t have enough sour cream so I made up the difference with natural yoghurt.
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