Spiced Pecan Busy Day Cake Food

MAMA NEELY'S SPICED PECAN CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
• For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
• For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
• For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
• Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!

SPICED PECAN CAKE WITH PECAN ICING

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.

PECAN SPICE CAKE

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.

PECAN SPICE CAKE

Steps:

• Preheat oven to 350F and grease a tube pan.
• Cream butter with the (both) sugar until light and fluffy.
• Add the beaten eggs and blend well.
• Sift in the dry ingredients and alternately, add in the buttermilk, mixing well after each addition.
• Stir in the pecans.
• Pour into the greased tube pan.
• Bake for around 1 hour.

SPICED PEPITAS AND PECANS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated.
• Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.

SPICED PECAN BUSY-DAY CAKE

Steps:

• For cake: In a bowl, combine flour, sugar, baking powder, and nutmeg. Add milk, margarine, egg, and vanilla.
• Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Add nuts and stir to combine.
• Pour batter into a greased 8x8" METAL pan (or 8-1/2" or 9" round pan) and bake at 350F for 25-30 minutes.
• For topping: In a bowl, beat sugar and margarine till combined. Stir in milk, coconut, and nuts (if using.).
• Spread over WARM cake in pan and broil about 4" from heat for 2-4 minutes, or until crispy and golden.

SPICED PECANS

Steps:

• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
• Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

SPICED PECAN CAKE WITH PECAN FROSTING

Steps:

• 1. Place the pecans in a large ungreased roasting pan and roast at 425 degrees for 10 minutes, stirring occasionally. In a medium-size bowl combine the brown sugar, cinnamon, and nutmeg. Then mix in the 4 tablespoons butter. Add the roasted pecans to the butter mixture and coat them thoroughly. Return mixture to pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tablespoons vanilla and roast 5 minutes more. Remove from oven and set aside. In large bowl of electric mixer cream the 1 1/2 sticks butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes. In a separate bowl sift together the flour and baking powder. In a third bowl combine the milk and the remaining 2 teaspoons vanilla. Add the flour mixture and milk mixture alternately to the butter mixture, beating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans. In a separate bowl whip the egg whites on high speed until frothy, about 30 seconds. Add the remaining 1/2 cup sugar and continue beating until mixture is stiff and holds peaks, about 2 minutes. Gently fold egg whites into the batter, a third at a time. Spoon batter into 3 greased and lightly floured 8-inch round cake pans (1 1/2 inches deep). Spread batter so it is slightly lower in the center (since it peaks in the center during cooking). Bake at 350 degrees F until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 10 minutes, then carefully remove from pans and place on a wire rack; cool thoroughly. Brush glaze over top of each cake layer with a pastry brush, a little at a time, then spread generously with frosting between layers and on top and sides.
• 2. Frosting: Combine the granulated sugar and water in a 1-quart saucepan. Cook over medium heat to 230 degrees F (soft-thread stage), about 15 minutes; do not stir. In a large bowl of an electric mixer beat the egg yolks on high speed just slightly, about 5 seconds. Gradually add the hot syrup and beat until thoroughly cooled, thick, shiny, and very pale, about 10 minutes. (Start at low speed so it won't splash and then go to high speed). If crystallized sugar builds up around the sides of the bowl, don't scrape it into mixture; it will make the frosting lumpy, and you will have plenty of frosting without it. Gradually add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla on low speed until smooth; then add the pecans and beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk, or water. ***It's best to use margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile.

SPICED BUTTER PECAN RUM CAKE

Steps:

• Preheat oven to 350°F.
• Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
• Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
• Bake for 45-50 minutes, or until toothpick comes out clean.
• If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
• Dust with powdered sugar.

SPICE CAKE WITH BOURBON-PECAN FROSTING

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.

SPICED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
• In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
• Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.