Antique Texas Pecan Cake Recipe (Made Paleo)

Texas Pecan Cake (1922)
Good Housekeeping's Book of Menus, Recipes, and Household Discoveries
Original Recipe
3/4 cupful shortening
1 1/2 cupfuls sugar
3 cups pastry flour
3 tsp baking-powder
1/2 tsp salt
1 cupful milk
1 tsp vanilla
3 egg-whites
Boiled frosting
1 pound shelled pecans
Cream the shortening and sugar together thoroughly; sift the dry ingredients and add to the mixture alternately with milk. Last add the flavoring and fold in the whites of eggs beaten stiff. Pour into three greased and floured layer-cake pans and bake at 375 degrees F. for twenty minutes. Frost the layers and top of cake with boiled icing and add the pecans, chopped coarsely, just before spreading on the cake. Decorate with whole halves of pecans. In sections of the country where pecans are not plentiful, use fewer pecans in the frosting.

Paleo Recipe
1/2 cup coconut oil
1/2 cup coconut sugar plus stevia to taste
2 cups almond flour
1/2 cup coconut flour
1/2 cup arrowroot
1 cup almond milk
3 gelatin eggs
1 tsp vanilla
1 lb pecans
3 tsp baking powder
cream the coconut oil and sugar together. Mix with almond milk and vanilla. Mix dry ingredients together and add to the almond milk mixture. Add stevia to taste. Add gelatin eggs. Bake 350 for an hour or until toothpick comes out clean.

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