Butter Pecan Pound Cake With Caramel Glaze Recipes

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CARAMEL PECAN POUND CAKE



Caramel Pecan Pound Cake image

My state is known for the delicious pecans it produces, so this recipe definitely represents Georgia. The pecan flavor comes through nicely in this cake.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 12

1 cup butter, softened
2-1/4 cups packed brown sugar
1 cup sugar
5 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup finely chopped pecans
Confectioners' sugar
Fresh fruit, optional

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours 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. Dust with confectioners' sugar. Serve with fruit if desired.

Nutrition Facts : Calories 436 calories, Fat 19g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.

PECAN POUND CAKE



Pecan Pound Cake image

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

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted

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.

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 POUND CAKE



Caramel Pound Cake image

Very moist dense cake.

Provided by Judy Neary

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 15

2 ¼ cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
½ teaspoon baking powder
1 cup butter
½ cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
½ cup butter
½ cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
  • Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
  • Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
  • To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.

Nutrition Facts : Calories 743.2 calories, Carbohydrate 102.2 g, Cholesterol 122.7 mg, Fat 35.7 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 16 g, Sodium 214.1 mg, Sugar 80.4 g

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