Preheat oven to 350 degrees. Grease a 13×9 baking pan with butter or cooking spray.
Add eggs, sugar and vanilla to a mixing bowl then mix about 2 minutes until completely smooth and somewhat foamy (either by hand with a large whisk or with an electric mixer set at medium speed). 4 eggs, 2 C brown sugar, 1 tbsp vanilla
Mix in oil and salt until well combined, then mix in flour. 3/4 C oil, 1 scant tsp salt, 1.25 C flour
Fold pecans in then pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes or until cake is starting to brown around the sides and set in the center. 2 C pecans
Cool cake in the pan then cut into 24 cake squares. Dust with powdered sugar if desired.
Store at room temperature in an air-tight container.
NOTES
I’ve made this with a full teaspoon of salt and with 3/4 teaspoon and think the perfect amount lies in between the two.
This can be made with walnuts or almonds.
This would probably be amazing in a bundt pan.
You can use light or dark brown sugar.
