BOURBON CREAM CHEESE FROSTING
A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!
Provided by Susan Hissam
Categories Desserts Frostings and Icings Cream Cheese
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.3 g, Cholesterol 40.9 mg, Fat 14.2 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.2 mg, Sugar 39.2 g
SPICE CAKE WITH BOURBON-PECAN FROSTING
Moist cake with sweet and buttery frosting... Tweak the ingredients to your liking. Try it with variations in the spices, extracts, and liquor: such as cayenne, ginger, almond extract, spiced dark rum, cointreau, irish cream... Also try glazing the pecans with carmelization, candying, or even a nice orange spice. For an easier variation, add some cayenne and brown sugar or some of the other spices mentioned earlier before toasting the pecans. Then sprinkle them atop after icing, to keep the flavors more independent of each other.
Provided by GoldsmithLissa
Categories Dessert
Time 2h30m
Yield 1 9-in 2-layer cake, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
- In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
- Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
- FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
- Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
Nutrition Facts : Calories 1418.1, Fat 66.2, SaturatedFat 38.7, Cholesterol 302.6, Sodium 578.3, Carbohydrate 194, Fiber 2.4, Sugar 141.6, Protein 13.2
PECAN SPICE CAKE
Make and share this Pecan Spice Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 2h52m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- First, make cake.
- Preheat oven to 350°F.
- Spray two 9-inch round cake pans with cooking spray.
- Prepare cake mix as package directs; stir in pecans.
- Pour batter into the 2 pans; bake as directed on pkg.
- Cool on wire racks 10 minutes; then remove from pans and cool completely.
- While cake is baking you can make the filling and the frosting.
- Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla.
- Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat.
- Stir in coconut and pecans.
- Cool until thick and spreadable; makes 2-1/4 cups.
- Next, make Luscious Chocolate Frosting.
- In bowl, beat cream cheese, corn syrup and butter until creamy.
- Beat in confectioners' sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups.
- Now assemble cake.
- When cake is cool, split layers horizontally in half.
- Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling.
- Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting.
- Top with 3rd cake layer; spread with 1/3 of filling.
- Top with 4th cake layer.
- Frost side of cake with remaining frosting; spread top of cake with remaining filling.
- Yes, frosting on the side and filling on top.
- Refrigerate 2 hours or until set.
SPICED PECAN CAKE WITH PECAN ICING
This cake is a lot of work !!! But it is well worth it for that special occasion! Although I found this in the March, 1984 issue of Bon Appetit, when it first came out, but it REALLY comes from Paul Prudhomme's first cookbook, the one that started the whole international Cajun cooking craze. Regardless of quoted times, this takes all day to make, on and off.
Provided by Toby Jermain
Categories Dessert
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Cake: Position rack in upper third of oven and preheat to 425 degrees F.
- To candy pecans, place on a large ungreased metal baking sheet.
- Roast 10 minutes, stirring every 2 minutes.
- Combine brown sugar, cinnamon, and nutmeg in a medium bowl.
- Mix in 1/4 cup butter, and stir in hot pecans to coat thoroughly.
- Return mixture to pan and roast 10 minutes, stirring every 2 minutes.
- Mix in 2 Tbsp vanilla, and roast another 5 minutes, stirring frequently.
- Cool candied pecans to room temperature.
- See bottom Note!
- Preheat oven to 350 degrees F.
- Grease and flour three 8" round cake pans.
- Cream remaining 3/4 cup butter with 1-1/2 cups sugar in large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes.
- Sift flour and baking soda into another bowl.
- Combine milk and remaining 1 Tbsp vanilla in measuring cup.
- Add dry ingredients and milk mixture alternately to butter mixture, beating at high speed until well blended, scraping down sides of bowl occasionally.
- Gently stir in candied pecans.
- Beat egg whites until frothy.
- Add remaining 1/2 cup sugar 1 Tbsp at a time, beating at high speed until mixture is stiff but not dry, about 2 minutes.
- Gently fold beaten egg whites into batter in three additions.
- Divide batter among prepared pans, forming a slight depression in the center of each.
- Bake until a toothpick inserted near the center comes out clean, about 40 minutes.
- Cool 10 minutes in pans, then invert onto wire racks, and cool to room temperature.
- Cake Glaze: Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally.
- Increase heat, and bring mixture to a full boil.
- Remove from heat, and stir in vanilla.
- Immediately brush hot glaze over top and sides of each cake layer.
- Frosting: Heat sugar and water in heavy 1 quart saucepan over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat and boil without stirring until mixture registers 230 degrees F (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes.
- Blend egg yolks in the large bowl of an electric mixer at high speed for 5 seconds.
- Decrease speed to low, and add hot syrup in a thin stream, and then beat at high speed until cool, about 10 minutes.
- DO NOT SCRAPE DOWN SIDES OF BOWL.
- Gradually add butter or margarine, beating at medium speed until smooth, about 5 minutes.
- Reduce speed to low, and blend in powdered sugar and vanilla.
- Add chopped pecans and beat at high speed until mixture is very thick.
- Thin frosting with cream if necessary.
- Stack cake layers on a serving platter, spreading 1 cup of frosting between each, refrigerating frosting as necessary to keep it firm.
- Smooth remaining frosting on sides and top of cake.
- Arrange pecan halves around top edge.
- Serve at room temperature.
- Note: If this does not sound rich enough for you, it can be made even richer.
- To do so, increase all ingredients used to candy the pecans by one half.
- After cooling, reserve one cup of the candied pecans and add these to the icing at the same time as the toasted pecans are added.
AUTUMN SPICE CAKE WITH STICKY COCONUT-PECAN ICING
Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.
Provided by JAG0913
Categories Dessert
Time 2h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 27
Steps:
- TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
- Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
- Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
- Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
- Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
- Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
- TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
- Toast coconut on a baking sheet until quite dark, 10-12 minutes.
- Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
- Coarsely chop pecans; set aside with coconut.
- Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
- Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
- Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
- TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
- Serve and enjoy!
Nutrition Facts : Calories 616.2, Fat 34.4, SaturatedFat 19.1, Cholesterol 154.7, Sodium 282.2, Carbohydrate 73.8, Fiber 2.2, Sugar 54.9, Protein 6.2
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