Nannies Butter Pecan Cake Food

BUTTER PECAN CAKE

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.

BUTTER PECAN CAKE

Steps:

• Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

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 TOFFEE CAKE

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

BUTTER PECAN CAKE BROWNIES

Steps:

• Preheat oven to 300°.
• Mix first three ingredients and press into a 9 x 13" pan.
• Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer.
• Sprinkle with pecan chips.
• Bake for 55 minutes or until cake tests done.
• Cut into bars when cool.

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.

NANNIE'S BUTTER PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine pecans and 1/4 cup butter in a baking pan.
• Bake pecans in the preheated oven until toasted and fragrant, about 20 minutes. Let cool.
• Combine flour, baking powder, and salt in a bowl.
• Combine remaining 1 cup butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in flour mixture, alternating with milk and vanilla extract, until batter is smooth. Fold in pecans.
• Reduce oven temperature to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

COCONUT-PECAN SNACK CAKE

Steps:

• Preheat oven to 350.
• Lightly grease and flour 1 13x9 sheet cake pan.
• Add boxed cake mix to large mixing bowl, make a well in the center.
• Add eggs, oil and water to the well.
• Mix on low speed 30 seconds, then medium speed for 1 minute.
• Add entire contents of tub of frosting to the batter.
• Mix frosting into batter on medium speed for 1 additional minute.
• Pour batter evenly into prepared pan.
• Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
• Cool in and serve from pan.