GEORGIA PECAN CAKE
This recipe came from my mother and has always been a hit with our family. One taste and you'll see why.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter., Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes 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.
Nutrition Facts : Calories 360 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 311mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
GEORGIA CORNBREAD CAKE RECIPE
Georgia Cornbread Cake is a funny name for this simple, quirky, old-fashioned cake which is much more like a pecan cake or pecan coffee cake. Contrary to its name, Georgia Cornbread Cake doesn't contain any cornmeal, and I don't think it tastes or even looks like cornbread.
Provided by Sharon Rigsby
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease and flour a 9x13 inch baking pan, or spray with non-stick baking spray with flour.
- Add the sugars, eggs, vanilla, and vegetable oil to a large bowl and stir until combined.
- Add flour and pecans and stir until the batter is smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cut into squares and serve plain or with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
Nutrition Facts : Calories 387 kcal, Carbohydrate 28 g, Protein 3 g, Fat 31 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 133 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 26 g, ServingSize 1 serving
GEORGIA PECAN CAKE
I found this recipe in an old Southern Cookbook many years ago. Even though it is a little time consuming it is well worth it for those special occasions.
Provided by Rhonda Schmidt
Categories Cakes
Time 2h35m
Number Of Ingredients 16
Steps:
- 1. Using an electric mixer (preferably stand alone type), cream together the margarine, shortening, and sugar for 15 minutes on medium speed. Add the egg yolks and continue to mix on low for 5 minutes.
- 2. Sift the flour and baking soda together 3 times and add to the mixing bowl alternately with the buttermilk, beginning and ending with the flour.
- 3. Turn off the mixer and fold in the vanilla, coconut, and pecans.
- 4. Beat the egg whites until stiff and gently fold into the cake batter.
- 5. Divide the mixture into 3 greased and floured 9 " cake pans. Bake at 350 for 30-35 minutes, or until cake springs back when touched lightly in center.
- 6. Cool for 15 minutes on a rack before turning the layers out of the pans and leaving to cool completely.
- 7. While the cakes are cooling, prepare the icing.
- 8. Cream together all of the ingredients, except the pecans. When the cakes are completely cool, spread the icing thickly on top of each layer and sprinkle the top with the chopped pecans.
- 9. It may not take quite 2 hours...but there are several waiting periods. Enjoy this delicious cake.
GEORGIA PECAN MIST CAKE
Make and share this Georgia Pecan Mist Cake recipe from Food.com.
Provided by Dan-Amer 1
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Beat the egg whites and salt together until foamy. Gradually add the sugar and beat until stiff, but not too dry.
- Beat the egg yolks until thick.
- Fold the egg yolks into the whites, then gently fold in the pecans.
- Bake in a tube pan in a preheated 350 F oven for 50 minutes.
- This cake freezes well.
Nutrition Facts : Calories 4775.4, Fat 295.4, SaturatedFat 38.9, Cholesterol 2538, Sodium 2006.9, Carbohydrate 468.3, Fiber 31.4, Sugar 428.8, Protein 105.5
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
THE BEST BUTTER PECAN CAKE
This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9
GEORGIA PECAN CAKE
This recipe came from my mother and has always been a hit with our family. One taste and you'll see why.
Provided by Allrecipes Member
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter.
- Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 59.7 g, Cholesterol 103.5 mg, Fat 24 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 348.8 mg, Sugar 34.9 g
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- Preheat oven to 350°F. Line bottom and sides of a 9-inch springform pan with parchment paper, allowing 1 to 2 inches excess to hang over sides.
- Working in batches, process pecans in a food processor until finely ground like coarse sand, 15 to 20 seconds. (Do not over process to a paste.) Set pecans aside.
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- Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
- Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
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