PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
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
CARAMEL PECAN POUND CAKE
My state is known for the delicious pecans it produces, so this recipe definitely represents Georgia. The pecan flavor comes through nicely in this cake.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired.
Nutrition Facts : Calories 436 calories, Fat 19g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
GOOEY CARAMEL-PECAN CAKE
A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
- Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g
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
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PECAN CAKE WITH SALTED CARAMEL FROSTING | LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory CakesCalories 577 per serving
- 1. Preheat oven to 160 C, 325 F. Grease and lightly flour two 8 inches or 20 cm loose-bottomed round cake tins. I always like to place a disc of parchment in the base of each tin so the cake comes out very easily.
- 2. Sift flour, salt, and baking powder. Chop the pecans. Make sure the pieces are NO LARGER than pea size. Any bigger and they will sink to the bottom during baking.
- 3. Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.
- ** NOTE: Creaming the butter and sugar is VERY important to get a fluffy texture to the cake crumb. Please make sure you use your mixer and cream until you see the color of the butter turn almost white. It will take you around 5 - 7 minutes for this to happen, and it is worth the extra time taken!
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5/5 (2)Calories 431 per servingCategory Dessert
- Add pecans to the top of the cake in a circular design and drizzle the caramel sauce over the top of the cake.
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