Butter Pecan Pound Cake Food

BUTTER PECAN POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease tube pan or spray with Pam.
• Sprinkle pan with the powdered sugar.
• Sprinkle chopped pecans over the powdered sugar.
• Mix 1st 6 ingredients for about 4 minutes.
• Pour in pan over the sugar and pecans.
• Bake 60-70 minutes at 350 degrees.
• Let cool for 10-15 minutes before serving.
• Enjoy!

BUTTER PECAN SHEET CAKE RECIPE

Steps:

• Preheat oven to 350°F. Cook 1 cup of the pecans and 1 1/2 tablespoons of the butter in a small skillet over medium, stirring, until toasted, 6 to 8 minutes. Spread pecans on wax paper; cool about 10 minutes.
• Meanwhile, beat remaining 1 cup butter with a heavy-duty stand mixer on medium speed until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
• Stir together flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
• Beat egg whites on medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended.
• Pour the mixture in a sheet pan, and bake at 350˚ for 50-55 minutes. Add the coconut pecan frosting.

BUTTER PECAN POUND CAKE

Steps:

• 1. Mix cake mix, eggs, oil,and water with mixer until smooth and creamy. Add can frosting to batter and mix well. Pour batter in greased & floured bundt pan. Bake at 350 for 1 hour. When cool sprinkle powder sugar over cake. Yummy!
• 2. Sometimes I pour batter in a sheet cake and frost with cream cheese frosting that has some additional coconut pecan frosting in it. Yum!

BUTTER PECAN POUND CAKE

Steps:

• 1. Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
• 2. In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
• 3. Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
• 4. Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
• 5. Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
• 6. Grind the toasted pecans to a fine grind; set aside.
• 7. I use a stand mixer, but if you don't have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed.
• 8. Now add the flour mixture and begin mixing on low.
• 9. Slowly add the buttermilk, beat about 30 seconds.
• 10. Add vanilla, mix for 3 minutes on medium speed.
• 11. Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
• 12. Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.
• 13. When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN. Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.
• 14. Using a wooden skewer or similar object, poke holes all over cake.
• 15. Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top.
• 16. Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It's prettier this way.

BUTTER PECAN POUND CAKE

Steps:

• Preheat oven to 350ºF. Grease a BUNDT PAN with cooking spray and set aside.
• Combine cake mix, water, oil, eggs and frosting in a large mixing bowl. Beat with a HANDHELD MIXER until smooth.
• Pour batter into prepared pan.
• Bake for 50 minutes, until cake tests done.
• Allow to cool in pan for 10 minutes. Invert pan onto a wire rack and cool completely.

BUTTER PECAN CAKE

Steps:

• Pour melted butter into a baking pan.
• Stir in pecans; toast at 350 degrees for 1 0 minutes; set aside.
• In a large mixing bowl, cream butter and sugar until fluffy.
• Add eggs, one at a time, beating well after each.
• Mix together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
• Stir in vanilla and 1 cup toasted pecans.
• Pour batter into 2 greased and floured 8-inch round cake pans.
• Bake at 350 degrees for 30-35 minutes or until test done.
• Cool in pan for 5 minutes.
• Remove cakes from pans and continue cooling on wire racks.
• For frosting, cream butter and sugar together.
• Add milk and vanilla, beating with electric mixer until light and fluffy.
• Add additional milk if needed.
• Stir in remaining pecans.
• Spread frosting between the layers and over the top and sides of the cake.

SOUTHERN BUTTER PECAN CAKE

Steps:

• Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

BUTTER PECAN BUNDT CAKE

Steps:

• Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
• Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
• Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
• While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

BUTTER PECAN POUND CAKE

Steps:

• Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
• Preheat oven to 325°F.
• Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
• Pour into well-greased Bundt pan.
• Bake 45 minutes or until cake tests done in the center.

MY COUSIN'S BUTTER PECAN POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix all ingredients except for the morsels and nuts until smooth.
• Stir in the morsels and pecans.
• Bake in a greased and floured bundt pan for 50-60 minutes or until cake tests done.

BUTTER PECAN POUND CAKE

Steps:

• Cut pound cake into 8 slices.
• In small bowl, combine butter, brown sugar, and cinnamon and mix to combine.
• Spread on one side of pound cake and cover the butter mixture with chopped pecans.
• Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant.
• Drizzle with ice cream topping to serve. Serves 8.

PECAN POUND CAKE RECIPE

Steps:

• Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
• Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
• In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
• Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
• Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.

THE BEST BUTTER PECAN CAKE

Steps:

• Prepare the pecans: Preheat the oven to 350°.
• Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
• Watch carefully near the end to avoid burning.
• Remove from pan and set aside.
• Grease and flour three 8 or 9-inch round layer cake pans.
• Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
• Beat in the 2 cups of sugar, creaming well.
• Beat in the eggs one at a time, beating well after each addition.
• Sift together the flour, baking powder and salt.
• Add the 2 teaspoons of vanilla to the milk.
• Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
• Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
• Divide batter equally into the prepared pans.
• Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Cool and remove from pans.
• Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
• Stir until all of the flour has been moistened or at least colored a little by the butter.
• Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
• Continue until all the milk is in and the mixture is thickened and smooth.
• Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
• Cool completely.
• When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
• Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
• Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
• Fill and frost the top of the cake.

PECAN POUND CAKE

Steps:

• Cream margarine and sugar together until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift flour three times.
• Add flour and flavorings to sugar mixture, beating constantly.
• Fold nuts into batter.
• Pour into greased and floured tube pan or a 9 x 5 inch loaf pan.
• Bake at 325 degrees for 1 hour, or until cake tests done.
• Remove from pan to cool.