Caramel Pecan Cake And Icing Recipes

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CARAMEL PECAN POUND CAKE



Caramel Pecan Pound Cake image

Make and share this Caramel Pecan Pound Cake recipe from Food.com.

Provided by Donna Luckadoo

Categories     Dessert

Time 1h20m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 15

1 cup butter
2 cups brown sugar
1/2 cup white sugar
5 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup brown sugar
4 tablespoons butter
2 tablespoons corn syrup
2 tablespoons heavy whipping cream
1/2 cup chopped pecans

Steps:

  • Cream butter and sugar add eggs one at a time.
  • then add vanilla.
  • next add a little at a time of the the flour mixed with the baking powder and salt.
  • then add buttermilk and pecans.
  • pour into a pre-greased and floured bundt pan or tube pan.
  • Bake at 350F for 1 hour.
  • let cake cool.
  • for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
  • add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
  • enjoy!

Nutrition Facts : Calories 724.6, Fat 38.7, SaturatedFat 17.2, Cholesterol 159.1, Sodium 470, Carbohydrate 90, Fiber 2.2, Sugar 66.5, Protein 8.4

CARAMEL PECAN CAKE



Caramel Pecan Cake image

this is a recipe given to me by an elderly neighbor...have not made it myself..but sure enjoyed hers!

Provided by grandma2969

Categories     Dessert

Time 1h55m

Yield 12-14

Number Of Ingredients 18

1/2 cup butter, softened
3 cups sugar
1 tablespoon fresh lemon juice
6 large eggs
8 ounces sour cream
1/4 teaspoon baking soda
3 cups cake flour
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups sugar
1 large egg, beaten
1/2 cup butter, softened
3/4 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon almond extract
1 dash salt
chopped pecans

Steps:

  • cream butter, add sugar and fresh lemon juice.
  • cream until light and fluffy --
  • add eggs, one at a time, mixing well after each addition.
  • combine baking soda to sour cream; sift flour twice with salt.
  • turn mixer onto low speed and alternately add sour cream and flour to batter.
  • add flavorings --
  • pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
  • to prepare icing:.
  • in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
  • put on low fire and let come to a slow boil --
  • in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
  • add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
  • you must cook this slowly to prevent the milk from scorching.
  • remove from fire and let cool slightly.; then add salt and flavorings.
  • beat until icing reaches a spreading consistency.
  • ice on cooled cake.
  • sprinkle top with chopped pecans.

Nutrition Facts : Calories 724.6, Fat 23.9, SaturatedFat 14, Cholesterol 177.4, Sodium 313.9, Carbohydrate 121.3, Fiber 0.6, Sugar 92.1, Protein 8.3

CARAMEL-PECAN FROSTING RECIPE - (4.1/5)



Caramel-Pecan Frosting Recipe - (4.1/5) image

Provided by á-61816

Number Of Ingredients 6

1/4 cup butter or stick margarine
1/2 cup dark brown sugar
6 tablespoons evaporated fat-free milk
2 teaspoons vanilla extract
3 cups powdered sugar
1/4 cup chopped pecans

Steps:

  • Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans.

GOOEY CARAMEL-PECAN CAKE



Gooey Caramel-Pecan Cake image

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
20 caramels, unwrapped
1/3 cup butter or margarine
1/3 cup whipping (heavy) cream
1 cup Betty Crocker™ chopped pecans, toasted
1 container Betty Crocker™ Whipped chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
  • Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g

CARAMEL PECAN CAKE AND ICING



Caramel Pecan Cake and Icing image

I really dont remember where i got this recipe but it a favorite of my family and church members. Its a very southern recipe and a very sweet one too.

Provided by Kellie Q

Categories     Dessert

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 10

1 cup butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
3 3/4 cups sugar
3/4 cup margarine
1 1/3 cups milk
3 cups pecan halves

Steps:

  • For the cake:
  • Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
  • Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
  • For the Icing:.
  • Cook 3/4 cup of sugar in a cast iron skillet until brown. Stir constantly. Melt 3 cups sugar in milk.
  • Add milk mixture to caramelized sugar Cook until it forms a soft ball. Remove from heat & add margarine.
  • Beat until it cools & loses gloss. Spread between cake layers and frost the cake with it fast before it starts to set up.
  • To Decorate:.
  • Layer the pecans between the layers of cake and arrange them on the top and sides of the cake.

Nutrition Facts : Calories 945.4, Fat 48.2, SaturatedFat 14.9, Cholesterol 117.8, Sodium 685.4, Carbohydrate 125, Fiber 3.2, Sugar 97, Protein 9.3

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