Pecan Cake Recipes

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SOUTHERN BUTTER PECAN CAKE



Southern Butter Pecan Cake image

Moist Southern Butter Pecan Cake loaded with pecans and frosted with a pecan brown sugar cream cheese frosting!

Provided by divas can cook

Categories     cake     Dessert

Number Of Ingredients 23

1½ cup pecan chips
3 tablespoons unsalted butter (melted)
½ teaspoon cinnamon
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1½ cups granulated sugar
½ cup light brown sugar (packed)
12 tablespoons unsalted butter (room temperature)
2 eggs
1 egg yolk
1½ teaspoon vanilla extract
½ teaspoon maple extract
½ cup sour cream
1 cup whole milk
8 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
½ cup fresh light brown sugar ((soft, with no lumps))
½ teaspoon vanilla extract
½ teaspoon maple extract
salt, pinch
2½ cups powdered sugar
½ cup buttered pecan chips

Steps:

  • Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

BUTTER PECAN CAKE



Butter Pecan Cake image

The best butter pecan cake recipe! It's brimming with a rich buttery flavor and swirled with plenty of pecans. It's moist and sweet and a perfectly tempting cake fit for any occasion!

Provided by Jaclyn

Categories     Dessert

Time 2h55m

Number Of Ingredients 17

2 cups (204g) Fishers Pecan Halves, (chopped into small bits)
3 Tbsp (42g) unsalted butter, (diced into 3 pieces)
3 cups (424g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (226g) unsalted butter, (softened)
1 3/4 cup (375g) granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1 cup (235ml) buttermilk
1/2 cup (120ml) milk
1 cup (226g) butter*, (nearly at room temperature)
12 oz cream cheese (, nearly at room temperature)
1 tsp vanilla extract
5 cups (620g) powdered sugar
1/2 cup (56g) Fishers Pecan Halves, (chopped, for topping)

Steps:

  • Preheat oven, prepare cake pans: Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
  • Saute pecans in butter: Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
  • Mix liquids together: stir together buttermilk and milk, set aside.
  • Whisk dry ingredients: In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  • Cream butter and sugar, then eggs and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.
  • Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined.
  • Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans.
  • Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes.
  • Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.
  • For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.

Nutrition Facts : Calories 689 kcal, Carbohydrate 77 g, Protein 6 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 118 mg, Sodium 284 mg, Fiber 2 g, Sugar 56 g, ServingSize 1 serving

PECAN TOFFEE CAKE



Pecan toffee cake image

Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by

Provided by Jane Hornby

Categories     Afternoon tea, Dessert

Time 55m

Yield Serves 8

Number Of Ingredients 8

300g pecan halves
140g stoned dates
200g butter , softened, plus extra for greasing
200g light muscovado sugar
1 tsp mixed spice
4 eggs , beaten
140g self-raising flour
maple syrup , to serve

Steps:

  • Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
  • Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
  • Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

Nutrition Facts : Calories 692 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.68 milligram of sodium

PECAN BUTTERMILK CAKE



Pecan Buttermilk Cake image

This old-fashioned cake is making a comeback! Rich buttermilk cake topped with a buttery pecan glaze. It's perfection!

Provided by Amanda Rettke

Categories     Dessert

Time 55m

Number Of Ingredients 13

1/2 cup (1 stick or 113g) butter, (room temperature)
2 cups (400g) light brown sugar
2 large eggs, (room temperature)
2 cups (480g) buttermilk
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons butter, (melted)
1 cup (200g) light brown sugar
1/4 cup (61g) buttermilk
1/8 teaspoon salt
1 cup pecans (roughly chopped)

Steps:

  • Preheat the oven to 350°F. Prepare a 9x13 baking dish. (I used GOOP, click the recipe in the Notes)
  • In a large bowl, beat the butter and brown sugar together with a hand-held mixer until smooth.
  • Add the eggs one at a time, incorporating them into the butter mixture fully. Scrape the sides of the bowl if needed.
  • Pour in the buttermilk and vanilla extract. Mix until combined. (Make sure there are no lumps)
  • Add the flour, baking soda, and salt to the wet ingredients. Stir by hand with a spatula until ingredients are incorporated.
  • Pour the batter into the prepared pan.
  • Bake the cake for 30 minutes. Ten minutes before the cake is done, prepare the topping.
  • Stir the butter and brown sugar together in a small bowl. (I used a 2 cup measuring cup) Add the buttermilk, chopped pecans, and salt. You should easily be able to pour the glaze.
  • When you take the cake out of the oven, immediately pour the pecan glaze all over the cake. Then return it to the oven for 10 more minutes.
  • When the cake is done, the glaze should be bubbling and appear runny and seeping into every nook and cranny of the cake.
  • Serve warm.
  • (If you prefer to serve at room temperature, the glaze will have hardened a bit.)

Nutrition Facts : ServingSize 12 g, Calories 485 kcal

BUTTER PECAN CAKE



Butter Pecan Cake image

My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

3 tablespoons butter, melted
1-1/3 cups chopped pecans
2/3 cup butter, softened
1-1/3 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
1-1/2 teaspoons vanilla extract
BUTTER PECAN FROSTING:
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
3/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.

BUTTER PECAN LAYER CAKE



Butter Pecan Layer Cake image

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Steps:

  • Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.

PRALINE PECAN CAKE



Praline Pecan Cake image

Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!

Provided by Madison Mayberry Hofmeyer

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons packed brown sugar
1/2 cup chopped pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup sour cream
2/3 cup vegetable oil
4 eggs
1/2 cup butter
2 cups packed brown sugar
2/3 cup heavy whipping cream
2 cups powdered sugar
1 teaspoon vanilla
2 cups chopped pecans

Steps:

  • Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
  • In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
  • In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
  • Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g

PECAN POUND CAKE RECIPE



Pecan Pound Cake Recipe image

This classic southern Pecan Pound Cake Recipe is a moist and tender pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!

Provided by Nikki Lee - Soulfully Made

Categories     Cakes

Time 2h

Number Of Ingredients 10

2 cups butter (softened)
1 cup granulated sugar
1 ½ cup brown sugar, packed
6 large eggs (room temperature)
1 tablespoon vanilla extract
¼ teaspoon table salt
1 ½ teaspoon baking powder
4 cups all-purpose flour sifted (spooned and leveled; divided)
1 cups buttermilk (room temperature)
4 cups chopped toasted pecans

Steps:

  • Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
  • Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
  • In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
  • Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
  • Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.

Nutrition Facts : ServingSize 1 slice, Calories 634 kcal, Carbohydrate 54 g, Protein 6 g, Fat 38 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 63 mg, Sodium 261 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 24 g

TEXAS PECAN CAKE



Texas Pecan Cake image

Can't decide between Mama's Pecan Pie recipe and Grandma's Icebox Fruitcake this holiday season? Don't fret. The Lonestar State has your back. Meet our Texas Pecan Cake, a simple recipe that guarantees pecan fans will leave the feast satisfied. This pound-cake-meets-fruit-cake confection combines both worlds to create the ultimate holiday treat. In true Texas style, this recipe goes big with the state's official nut, calling for 2 cups of chopped pecans. Pecan lovers will be pleased when they're served a slice that's studded with nuts inside and out. If you want to take this rich, dense dessert to the next level, consider adding a glaze. Or, for an easier addition, serve with a scoop of vanilla ice cream on the side. If it's just too much to finish (especially after a holiday feast), you can cover and eat on the leftovers for up to three days.

Provided by Southern Living Editors

Categories     Cakes

Time 3h

Yield Serves 12 (serving size: 1 wedge)

Number Of Ingredients 10

2 cups (1 lb.) unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 1/2 teaspoons baking powder
1 teaspoon table salt
4 cups (about 17 oz.) all-purpose flour, divided
1/2 teaspoon lemon extract
2 cups chopped pecans
1 1/2 cups golden raisins
Baking spray with flour

Steps:

  • Preheat oven to 325°F. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
  • Stir together baking powder, salt, and 3 1/2 cups of the flour in a bowl. Gradually add flour mixture and lemon extract to butter mixture, beating on medium speed until just combined. Stir together pecans, raisins, and remaining 1/2 cup flour in a separate bowl; stir into batter until combined.
  • Coat a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack, about 1 hour.

TEXAS PECAN CAKE



Texas Pecan Cake image

An intensely flavored, delicious pound cake from the publishers of Southern Living. It's just lovely garnished with fresh berries.

Provided by Molly53

Categories     Dessert

Time 2h

Yield 1 10 inch tube cake, 12 serving(s)

Number Of Ingredients 8

2 cups butter (if using margarine, not spread or tub product) or 2 cups margarine, softened (if using margarine, not spread or tub product)
2 cups sugar
6 eggs
4 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1 (2 ounce) bottle lemon extract
4 cups pecans, chopped
2 1/2 cups golden raisins

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a 10 inch tube pan or bundt pan.
  • Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
  • Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
  • Beat well after each addition (the batter will be quite thick).
  • Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
  • Spoon batter into prepared pan.
  • Bake for 1 3/4 hours or until cake tests done with a toothpick.
  • Cool in pan 15 minutes.
  • Turn out onto cooling rack and let cool completely before serving.

SOUTHERN PECAN CAKE



Southern Pecan Cake image

Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!

Provided by Satira

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 17

1 cup unsalted butter, softened
1 cup milk
¼ cup coconut milk
2 teaspoons vanilla extract
2 cups cake flour
1 cup white sugar
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
5 egg yolks
2 cups white sugar
½ (12 fluid ounce) can evaporated milk (such as Carnation®)
½ cup unsalted butter, softened
3 egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 cups pecans, very finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  • Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
  • Divide batter between the prepared cake pans.
  • Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
  • Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
  • Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
  • Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g

CAROL'S BUTTER PECAN CAKE



Carol's Butter Pecan Cake image

This is a cake that can be served anytime.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 ¼ cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
¼ cup butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups sifted confectioners' sugar
⅓ cup heavy whipping cream

Steps:

  • Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
  • Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
  • Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
  • To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g

THE BEST BUTTER PECAN CAKE



The Best Butter Pecan Cake image

This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!

Provided by yooper

Categories     Dessert

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 16

1/4 cup butter
2 cups chopped pecans (about 8 ounces)
3/4 cup butter or 3/4 cup high-quality stick margarine, softened
2 cups sugar
4 larg eggs
3 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/2 cup butter, softened, divided
5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup sugar
1 cup fat-free cool whip, thawed

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.

Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9

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BEST PECAN CAKE RECIPE - HOW TO MAKE FLOURLESS PECAN ...
best-pecan-cake-recipe-how-to-make-flourless-pecan image
2019-04-22 Calculating the calories of this Flourless Pecan Cake is easy, thanks to the recipe specifications in grams! (Hooray! Do this more often!) I hope the table, I created below is readable once posted. Here goes. Flourless Pecan Cake …
From food52.com
Reviews 41
Servings 1
Cuisine American
Category Dessert


10 BEST PECAN PRALINE CAKE RECIPES | YUMMLY
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2021-10-13 Pecan Praline Cake Recipes. 156,996 suggested recipes. Pecan Praline Cake Brown Sugar. sugar, water, salt, large egg white, unsalted butter, vanilla extract and 14 more. Toasted Pecan Praline Cake All Our Way. vanilla extract, kosher salt, light brown sugar, pecans, brown sugar and 9 more. Southern Pecan Praline Cake …
From yummly.com


EVERYDAY GOURMET | CARAMEL PECAN CAKE
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2021-08-19 Place the pecan nuts on top of the caramel and set them aside to cool slightly at room temperature while you prepare the cake batter. Preheat the oven to 170°C, fan-forced. Beat the butter, caster sugar and brown sugar until light and …
From everydaygourmet.tv


DELIGHTFUL PECAN CAKE RECIPE - WEDDING CAKES FOR YOU
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This pecan cake recipe is a southern delight made with rich delicious butter and chopped buttery Pecans. It is best when served at room temperature for full on flavor. If you are a Pecan lover then give this one a try. "I used your brown butter frosting recipe with this Pecan recipe …
From wedding-cakes-for-you.com


10 BEST PECAN NUT CAKE RECIPES | YUMMLY
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Pecan Nut Cake Recipes 397,715 Recipes. Last updated Oct 15, 2021. This search takes into account your taste preferences. 397,715 suggested recipes. Maple Pecan Nut Cake Upstate Ramblings. eggs, pecans, butter, powdered sugar, milk, pecans, oil, water and 3 more. Banana Nut Cake …
From yummly.com


SALTED PECAN CAKE + FIRST LOOK AT "CAKE, I LOVE YOU!" RECIPE
2017-11-22 Set aside. Make the cake batter: In a medium bowl, sift together the flour, baking powder, and fine sea salt. In a separate bowl, using an electric mixer set at medium speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl ...
From simplyrecipes.com
2.8/5 (5)
Category Dessert, Baking
Cuisine American
Total Time 55 mins


30 EASY PECAN RECIPES - SWEET & SAVORY IDEAS
2021-10-22 Do you love pecan pie and cake? This recipe combines the best of both worlds! This is one of the most beautiful desserts with pecans. A delectable pecan topping is packed into a bundt cake pan and then topped with cake batter. Best of all, the cake uses a boxed cake mix as a base and adds some delicious adjustments to it. This cake looks impressive, but it is so easy to make! It will really ...
From topteenrecipes.com
Reviews 1
Servings 1
Cuisine American
Category DESSERT


MAKE-AHEAD MAPLE PECAN COFFEE CAKE - FARM FLAVOR RECIPE
Grease a 9-by-13-inch baking dish and set aside. In a medium bowl, combine all streusel ingredients. Set aside. In a small bowl, combine all cinnamon swirl ingredients.
From farmflavor.com


PECAN PRALINE CAKE - SUSAN RECIPES
Stir in pecans. Allow to slightly chill before frosting cake. Praline Topping: On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine. Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
From susanrecipe.com


10 BEST PECAN NUT CAKE RECIPES | YUMMLY
Pecan Nut Cake Recipes 397,739 Recipes. Last updated Oct 15, 2021. This search takes into account your taste preferences. 397,739 suggested recipes. Maple Pecan Nut Cake Upstate Ramblings. oil, pecans, eggs, powdered sugar, white cake mix, maple flavoring and 5 more. Banana Nut Cake with Double Cream Frosting Crisco. banana extract, Pillsbury Moist Supreme Yellow Premium Cake Mix …
From yummly.co.uk


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