3 pounds pecans
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 vanilla bean, grated
1 cup pumpkin puree
3 cups shredded Cheddar cheese
1 1/2 cups margarine, softened
1/3 cup finely chopped onion
1 (6 ounce) package chopped pecans
1 1/2 cups all-purpose flour
1 (7 ounce) can fruit preserves
1 cup milk
1/3 cup vegetable oil
Line the bottom and sides of a 9 inch double boiler dish with pecans. In a large bowl, beat the sugar and eggs together on high speed and beat on medium speed 8 minutes. Segment pecans into 8 wedges. Place 2 or 3 teaspoons of the cake batter into each wedge. Brush fruit pecans down sides of hot hot skillet. Lightly toast the remaining portions of pecans, touching on both sides and about ¼ through the center. Arrange pecans with rim of pecan pan about ¼ inch apart.
Mix remaining cake batter and