Pecan Cream Pound Cake With The Best Pecan Cream Cheese Frosting Food

PECAN CREAM POUND CAKE WITH THE BEST PECAN CREAM CHEESE FROSTING

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees Grease and flour a 10-inch bundt pan; set aside.
• "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and
• very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size,
• everything's been properly creamed.
• Add eggs, one at a time, beating well after each.
• Sift together flour, baking soda and salt in a separate bowl; set aside.
• Combine sour cream, half-and-half and extracts then mix well; set aside.
• Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
• Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.
• OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
• Allow cream cheese and butter to come to room temperature and soften.
• Using an electric mixer, beat cream cheese and butter until creamy and well combined.
• Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
• Fold in pecans.
• Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!

CREAM CHEESE BOURBON PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla and pecans.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

CARROT CAKE WITH PECAN CREAM FILLING AND CREAM CHEESE ICING

Steps:

• For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
• Gradually stir in the cream.
• Add the butter.
• Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
• Cool to lukewarm.
• Stir in the pecans and vanilla.
• Let the mixture cool completely.
• Refrigerate it overnight.
• If it is too thick to spread, bring it to room temperature before using.
• For Carrot Cake: Preheat the oven to 350°F.
• Butter and flour a 10-inch tube pan.
• In a large bowl, whisk together the corn oil and the sugar.
• In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
• Sift half the dry ingredients into the oil-sugar mixture, then blend well.
• Sift in the rest of the dry ingredients while adding the eggs, one at a time.
• Mix well.
• Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
• Pour the batter into the prepared tube pan.
• Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
• Cool upright, in the pan, on a rack.
• While the cake is baking, prepare the icing.
• Icing: Cream together the butter and cream cheese until well blended and fluffy.
• Sift in the confectioners' sugar.
• Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
• Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
• Assembly: Run knife around inside of pan to loosen cake.
• Invert onto serving plate.
• With a long serrated knife, carefully split the cake into 3 horizontal layers.
• Spread the filling between the layers. (You may not need it all).
• Frost the top and sides of the cake with the icing.

PECAN CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
• Gradually add powdered sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
• Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
• Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

BOURBON PECAN POUND CAKE

Steps:

• Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
• Add eggs one at a time, beating constantly.
• Sift together flour, baking powder, salt, and nutmeg.
• Blend sour cream and bourbon.
• Alternately add flour and sour cream mixture to batter.
• Add pecans.
• Grease bottom and sides of tube or bunt pan.
• Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
• Test cake frequently after first hour and 15 minutes for doneness.
• Let cake cool in pan for 15 minutes before turning out on wire rack.
• To prepare glaze, combine sugar and bourbon.
• Stir while gradually adding water.
• Add only enough water to make a pourable glaze without allowing mixture to become too thin.
• Pour glaze over top of warm cake and let dribble down sides.