PECAN CAKE WITH COOKIE BUTTER FROSTING
My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. -Natalie Larsen, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.
Nutrition Facts : Calories 363 calories, Fat 21g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 259mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER PECAN CAKE
Make and share this Butter Pecan Cake recipe from Food.com.
Provided by Zewbiedoo
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together -- yes, the frosting too!
- Pour into greased bundt pan.
- Bake 60 minutes at 350°F.
- Serve with whipped cream, if desired.
CARAMEL PECAN CAKE
this is a recipe given to me by an elderly neighbor...have not made it myself..but sure enjoyed hers!
Provided by grandma2969
Categories Dessert
Time 1h55m
Yield 12-14
Number Of Ingredients 18
Steps:
- cream butter, add sugar and fresh lemon juice.
- cream until light and fluffy --
- add eggs, one at a time, mixing well after each addition.
- combine baking soda to sour cream; sift flour twice with salt.
- turn mixer onto low speed and alternately add sour cream and flour to batter.
- add flavorings --
- pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
- to prepare icing:.
- in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
- put on low fire and let come to a slow boil --
- in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
- add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
- you must cook this slowly to prevent the milk from scorching.
- remove from fire and let cool slightly.; then add salt and flavorings.
- beat until icing reaches a spreading consistency.
- ice on cooled cake.
- sprinkle top with chopped pecans.
Nutrition Facts : Calories 724.6, Fat 23.9, SaturatedFat 14, Cholesterol 177.4, Sodium 313.9, Carbohydrate 121.3, Fiber 0.6, Sugar 92.1, Protein 8.3
CARAMEL PECAN CAKE AND ICING
I really dont remember where i got this recipe but it a favorite of my family and church members. Its a very southern recipe and a very sweet one too.
Provided by Kellie Q
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- For the cake:
- Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
- Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
- For the Icing:.
- Cook 3/4 cup of sugar in a cast iron skillet until brown. Stir constantly. Melt 3 cups sugar in milk.
- Add milk mixture to caramelized sugar Cook until it forms a soft ball. Remove from heat & add margarine.
- Beat until it cools & loses gloss. Spread between cake layers and frost the cake with it fast before it starts to set up.
- To Decorate:.
- Layer the pecans between the layers of cake and arrange them on the top and sides of the cake.
Nutrition Facts : Calories 945.4, Fat 48.2, SaturatedFat 14.9, Cholesterol 117.8, Sodium 685.4, Carbohydrate 125, Fiber 3.2, Sugar 97, Protein 9.3
BUTTER PECAN CAKE WITH CARAMEL FROSTING
Steps:
- 1. Melt the 1/4 cup of butter in a skillet over low heat. Add the pecans and toss to coat. Toast, stirring for 5 minutes.
- 2. Add the cake mix to bowl of your mixer. Add the eggs. Add the milk instead of water called for on the box. Add the oil as called for on the box. Add 1 tsp of vanilla. Beat together as on box. During the last 30 seconds of mixing, add the pecans to the batter.
- 3. Pour batter into 2 greased 9 inch cake pans and bake as directed on box.
- 4. Cool layers before frosting.
- 5. FROSTING: In a medium saucepan, melt together butter, cream and brown sugar. Bring to a boil and boil for 1 minute. Remove from heat and add to bowl of stand mixer. Allow to cool for 15 minutes. Add the vanilla and powdered sugar and beat together until combined. Add milk or cream, to get the correct consistency
- 6. Frost the cake.
CARAMEL PECAN POUND CAKE
Make and share this Caramel Pecan Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 1h20m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar add eggs one at a time.
- then add vanilla.
- next add a little at a time of the the flour mixed with the baking powder and salt.
- then add buttermilk and pecans.
- pour into a pre-greased and floured bundt pan or tube pan.
- Bake at 350F for 1 hour.
- let cake cool.
- for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
- add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
- enjoy!
Nutrition Facts : Calories 724.6, Fat 38.7, SaturatedFat 17.2, Cholesterol 159.1, Sodium 470, Carbohydrate 90, Fiber 2.2, Sugar 66.5, Protein 8.4
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