Toasted Butter Pecan Cake Recipe 465 Food

TOASTED BUTTER PECAN CAKE

Steps:

• 1. heat oven to 350 degrees. In small skillet over medium heat, melt 2 Tbsp of butter and add pecans. Cook until toasted, about 4 minutes. Set aside to cool.
• 2. In large bowl, cream together sugar and 1 cup of butter until light and fluffy. Beat in eggs and vanilla.
• 3. Combine flour, baking powser and salt. Add to creamed mixture alternatively with the milk. Beat just until combined. Fold in 2 cups of the toasted pecans. (Reserve 2/3 cup for garnishing.)
• 4. Spread eveningly into three greased and floured (I used baking spray) 9" round baking pans. Bake at 350 for 25-30 minutes or until a tootpick inserted near the center comes out clear. Cool for 10 minutes in the pan then remove from pans to cool completely on wire rack.
• 5. To make frosting, in large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of the cake. Sprinkle with remaining pecans. Store in refrigerator.

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.

TOASTED BUTTER-GLAZED PECANS

Steps:

• Melt butter in microwave oven.
• Add salt and toss with pecans.
• Place on a cookie sheet for 15 to 20 minutes and bake at 300°F degrees.

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 (WHITE CHOCOLATE LAYERS)

Steps:

• To make the frosting:.
• Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted - about 10 minutes. Remove from heat and cool completely.
• Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
• To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
• In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
• Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
• Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
• Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.

BUTTERY SWEET TOASTED PECANS

Steps:

• Melt butter in frying pan over medium heat.
• Stir pecans in butter for 1 minute.
• Sprinkle Cajun seasoning and sugar over nuts and cook, stirring constantly, until sugar has melted and nuts are glazed, about 2 minutes.
• Pour pecans onto a plate and cool slightly.
• Taste and season with salt, if needed.