Toasted Butter Pecan Cake Recipe 455 Food

TOASTED BUTTER PECAN CAKE

Steps:

• In a small heavy skillet, melt 1/4 cup butter.
• Add pecans; cook over medium heat until toasted, about 4 minutes.
• Spread on foil to cool.
• In a large mixing bowl, cream sugar and remaining butter.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Beat just until combined.
• Fold in pecans.
• Pour into three greased 9 inch round baking pans.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla.
• Beat in enough milk to achieve spreading consistency.
• Spread frosting between layers and over top and sides of cake.
• Sprinkle with pecans.
• Store in the refrigerator.

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.

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.

TOASTED PECAN BUTTER

Steps:

• Preheat oven to 325 degrees F/165 degrees C.
• Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
• Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

BUTTER PECAN CAKE

Steps:

• 1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350 for 15-18 minutes stirring often.
• 2. Cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition.
• 3. Combine flour, baking powder, and salt. Add to cream mixture, alternating with milk. Stir in vanilla and 1 1/3 cups of toasted pecans.
• 4. Pour batter into 3 greased and floured 9' cake pans. Bake at 350 for 18-22 mins. Remove from pans.
• 5. FROSTING: Cream butter and sugar. Add milk and vanilla. Beat until smooth. Stir in remaining pecans.
• 6. Spread frosting between layers as well as on top and sides.

BUTTER PECAN CAKE

Steps:

• Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
• Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
• Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
• Cool layers in pans 10 minutes; remove from pans, and cool completely.
• Spread top and sides of cooled cake with Butter Pecan Frosting
• Makes one 2-layer cake.
• Butter Pecan Frosting:
• Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
• Stir in reserved toasted pecans.
• Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.

BUTTER PECAN CAKE

Steps:

• 1. Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
• 2. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
• 3. Add eggs, one at a time, beating well after each addition.
• 4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• 5. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
• 6. Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes or until cake tests done.
• 7. Cool layers in pans 10 minutes; remove from pans, and cool completely.
• 8. Spread top and sides of cooled cake with Butter Pecan Frosting - Yield: one 2-layer cake.
• 9. Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
• 10. Stir in reserved toasted pecans - Yield: enough frosting for one 2-layer cake.