Pecan Noodle Kugel

December 11:National Noodle Ring Day

Even though we lived in San Antonio, Texas, a predominantly Roman Catholic city, Islander befriended a Reformed Jew from the local cake club where they were both members. Charles M. served as chairman of the cake show and Islander was the web and graphic designer for the event. But we had moved to the Gulf Coast in the middle of the planning year and she was very sad to leave her brother and friends. So it made her happy to see Charles just a month after when he came into our new town for a cake class (which took place at a cake shop where meetings were held for the local cake club). Islander eventually became president of that cake club and travels back and forth to different cake shows in Texas throughout the year. Those familiar faces from cake clubs all over Texas make everyone feel connected……

…..Just like the pasta and pecan pieces in the noodle kugel dessert Charles mentioned that some of his fellow Jews would eat around this time of the year in celebration of Hanukkah. The noodles are bound by eggs and the native nuts stick together with a caramelized mixture in a ringed pan. This kugel-cake is different from the cakes that Charles and Islander decorate, but it is a sweet symbolism of far-away friends and family coming together to celebrate a special occasion. Pecan noodle kugel is great to make and serve on Jewish holidays and on National Noodle Ring Day.


(Adapted from The Kosher Palette Cookbook)


  • 1 16 ounce package of wide egg noodles
  • 4-6 quarts water (to boil the noodles)
  • ½ cup (1 stick) butter, melted
  • 1 cup pecans, coarsely chopped
  • ½ cup brown sugar, packed
  • 6 eggs, lightly beaten
  • 1 cup sugar, granulated white
  • 1 teaspoon salt
  • 1 teaspoon cinnamon


Cook the egg noodles according to the package directions. Drain and set aside in a large mixing bowl.

Generously coat a Bundt or ring pan with cooking spray. In a bowl, combine the melted butter, chopped pecans and brown sugar. Mix well.

Spoon the brown sugar mixture on the bottom of the prepared pan. Beat the eggs and mix with the noodles in the bowl. Stir in the white sugar and salt.

Add the cinnamon to the noodles and mix well. Fill the prepared pan with the noodle mixture over the brown sugar topping. Bake in a preheated oven at 350 degree F for an hour.

Remove from the oven and let the kugel cool for 10 minutes in the pan. Loosen the edges with a spatula. Invert it onto a plate. Slice and serve.


  • Happy Hanukkah to all our Jewish blog readers and friends.