TWIN BUTTER PECAN POUND CAKES
I created this cake to bake in my 30 cup capacity Bundt Pan, but decided that I could stretch the cake further if I baked it in 2 Bundt pans. This cake was one of the cakes that everyone loved at the Pine Bluff, Arkansas Community Reunion, during the Labor Day weekend. This is a slight variation of one that I have already...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 2h30m
Number Of Ingredients 24
Steps:
- 1. TOASTING THE PECANS REALLY DOES MAKE A DIFFERENCE AND BRINGS OUT THE FLAVORS IN THE CAKE. Toast in preheated 350 degree oven for 10 to 15 minutes. So don't skip this step. The bake time listed is for each cake, if you are fortunate enough to have a large oven that will accommodate both cakes at once, you are my kind of friend. I bake each one individually, because I do not want the sides of the cake to be too close to the walls of the oven & burn. So I place each of the cakes in the center of the oven one at a time.
- 2. Lower oven temperature to 325 degrees F. after nuts are toasted. Cream butter with margarine, sugar & sour cream until no granules remain in the mixture, about 15 minutes or so.
- 3. In a medium , bowl add flour baking powder & pudding mix, and stir to blend till blended. Set aside till needed. If you are NOT using the White Lily flour omit the additional 3/4 cup of flour.
- 4. Break eggs into a separate bowl. add to creamed mixture one at a time beating well after each has been added.
- 5. Gradually add flour mixture in 3 intervals,
- 6. Alternate whipping cream & extracts & flavoring with flour mixture until fully blended.
- 7. At this point you may need to switch to a larger bowl before adding additional ingredients to batter.
- 8. Add 2 1/2 cups of the toasted pecans to cake batter then stir with a large spoon to blend ingredients.
- 9. Empty butterscotch chips into a small bowl and coat with the 2 tablespoons of flour, stirring to coat evenly. This step prevents the chips from settling to the bottom of the cake.
- 10. Prepare cake pans with Bakers joy or grease pan with butter and coat lightly with flour. Then pour batter into pan evenly. I prefer to bake one at a time, so that the cake gets even heat distribution. Place cake in preheated 325 degree F. oven and bake for 1 1/2 hours or UNTIL TOOTHPICK OR SPAGHETTI STRAND INSERTED IN CENTER OF CAKE COMES OUR CLEAN. Add second cake in oven and repeat the baking time.
- 11. I added a few extra pecan halves on top before baking but the cake rose over the nuts. REMOVE CAKE FROM OVEN AND PREPARE FROSTING: Allow cake to sit in pan at least 10 minutes before removing on to cooling rack or platter. This recipe is for a double recipe.
- 12. This is what both of the cakes looked like before they were frosted.
- 13. FROSTING: To make the frosting add the softened butter and cream cheese to a medium size bowl, add the powdered sugar and beat slowly until mixture slowly begins to come together, add the extracts and flavorings and beat well till blended. Then add the remaining 2 cups of toasted pecans and stir with a spoon to blend. Add milk one tablespoon at a time till the desired spreading consistency is reached. Frost and garnish cakes as desired with the additional reserved pecan halves.
PECAN POUND CAKE RECIPE
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
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
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
PECAN POUND CAKE
This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
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