Toffee Pecan Nutmeg Cakes Recipes

PECAN TOFFEE CAKE

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').

TOFFEE CARAMEL APPLE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a 10-cup bundt pan.
• In a large mixing bowl, mix oil, sugar and eggs until well blended.
• In a medium mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add flour mixture to oil mixture and stir until smooth. Add vanilla.
• Stir in apples, pecans and toffee bits. Pour batter into prepared pan. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean.
• Remove to wire rack to cool for 10 minutes before turning out of pan to cool completely.
• To make caramel sauce: In a medium saucepan, melt butter over low heat. Stir in brown sugar and cream Bring to a boil over low heat, then reduce to a simmer, stirring constantly. Boil for 10 minutes, stirring constantly. Remove from heat and stir in vanilla. Cool for 10-15 minutes before pouring over cake. Sprinkle with additional toffee bits.

TOFFEE PECANS

Steps:

• Line a cooking sheet with parchment paper.
• Place the butter in a large pot over low heat until melted.
• Increase your heat to medium-low and add the sugars, salt, and vanilla.
• Stir briskly until the mixture thickens.
• Add the pecans and stir constantly so the nuts are coated evenly. Continue to stir until the sugar begins to caramelize and turns brown (approximately 5-7 minutes).
• Pour the pecan mixture onto the cookie sheet and separate the nuts with two forks.
• When the nuts have cooled completely, place them in an airtight container. They will stay good for 3-5 days.

TOFFEE-PECAN NUTMEG CAKES

Steps:

• In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans.
• In a small mixing bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.
• Bake at 350 degrees F for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges.

TOFFEE-PECAN NUTMEG CAKES

Steps:

• In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans.
• In a small mixing bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.
• Bake at 350 degrees F for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges.