Cajun Cake Recipes

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CAJUN CAKE



Cajun Cake image

I have no idea why this is called a Cajun cake, but I do know that my family has been making it for years and you just about have to knock someone away from the pan to get a bite before it is all gone.

Provided by Sherrybeth

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 10

3 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
2 eggs
1 (20 ounce) can crushed pineapple
3/4 cup sugar
1 (12 ounce) can evaporated milk
1/2 cup butter
1 cup coconut
1 cup pecans, toasted and chopped

Steps:

  • Cake:.
  • Beat eggs and sugar.
  • Sift dry ingredients and add to egg mixture, mixing well.
  • Mix in pineapple.
  • Bake in a 13x9 greased pan at 350 degrees for 35 minutes.
  • Icing:.
  • Mix sugar, milk and butter over medium heat until mixture thickens well. Remove from heat and stir in coconut and pecans.
  • Pour over cake as soon as you take cake from oven.
  • Allow cake to cool before serving.
  • Refrigerate leftovers (like you'll have any!).

CAJUN CATFISH CAKES WITH REMOULADE



Cajun Catfish Cakes with Remoulade image

Provided by Sandra Lee

Time 40m

Yield 8 cakes

Number Of Ingredients 11

4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic

Steps:

  • Preheat a grill pan over medium-high heat.
  • Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
  • Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
  • In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
  • While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
  • Serve the catfish cakes with the remoulade.

CAJUN CAKE



Cajun Cake image

This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.

Provided by Kitty

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

3 cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
¼ teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
¾ cup evaporated milk
½ cup margarine
1 cup chopped pecans
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
  • Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
  • To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
  • When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 76.5 g, Cholesterol 35.6 mg, Fat 19 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 5.3 g, Sodium 401.6 mg, Sugar 49.8 g

CAJUN CRAB CAKES



Cajun Crab Cakes image

Provided by The Hearty Boys

Categories     appetizer

Time 40m

Yield 16 small crab cakes

Number Of Ingredients 15

32 ounces claw crabmeat
2 cups plain bread crumbs
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon Cajun seasoning, recipe follows*
3 eggs
1 red onion, minced
Vegetable oil, for pan-frying
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 250 degrees F.
  • Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
  • Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
  • Mix all ingredients together and store in an airtight container.

PECAN CAJUN CAKE



Pecan Cajun Cake image

Great for a Mardi Gras-themed dinner party! I was a member of the Barksdale AFB Officers' Wive's gourmet club. This cake was made for one of our luncheons. Guaranteed Cajun!

Provided by Jan

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 11

2 cups all-purpose flour
1 (15 ounce) can crushed pineapple
1 ½ cups white sugar
2 eggs, beaten
1 ½ teaspoons baking soda
1 pinch salt
1 cup white sugar
¾ cup evaporated milk
½ cup margarine
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
  • Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
  • Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
  • Pierce the top of the cake with a toothpick and spread pecan topping over cake.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 49.6 g, Cholesterol 26.7 mg, Fat 12.2 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 205.6 mg, Sugar 36.7 g

CAJUN CAKE



Cajun Cake image

I have been making this for a while now and it is really good!The topping has a nice pecan flavor.Sometimes I add about 1/4 cup more pineapple.

Provided by Theresa Thunderbird

Categories     Dessert

Time 55m

Yield 1 large cake

Number Of Ingredients 11

3 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple, undrained
3/4 cup sugar
3/4 cup evaporated milk
1/2 cup butter
1 cup chopped pecans
1 1/2 cups coconut

Steps:

  • Heat oven to 350.
  • In a large bowl sift together flour,1 1/2 cups sugar,salt and baking soda.
  • Add eggs,pineapple and juice.
  • Mix at low speed until blended.
  • Pour into pan (I use a long square pan) and bake 30-35 minutes.
  • Topping: In a medium sized pan combine the evaporated milk,sugar and butter.
  • Bring to a low boil.
  • Add pecans and coconut.
  • Reduce heat and let simmer while cake is baking.
  • Spoon over hot cake.

Nutrition Facts : Calories 6256, Fat 281.2, SaturatedFat 150.4, Cholesterol 721.8, Sodium 4153, Carbohydrate 890.2, Fiber 45.9, Sugar 547.1, Protein 86.3

ENOLA PRUDHOMME'S CAJUN FIG CAKE



Enola Prudhomme's Cajun Fig Cake image

Provided by Marian Burros

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups sugar
1 cup vegetable oil or 1 cup butter
1 teaspoon baking sod
1 teaspoon baking powder
1/2 teaspoon ginger
1 1/2 teaspoons cinnamon
3 cups flour
2 eggs
Dash salt
1 pint fig preserves, mashed
1 cup boiling water
1 cup chopped pecans

Steps:

  • Combine all ingredients and mix well if using oil. If using butter, cream with sugar before adding remaining ingredients; beat well.
  • Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1 1/2 hours or until cake tester inserted in center comes out clean.
  • Cool in pan; run knife around sides and turn out.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 23 grams, Carbohydrate 87 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 72 milligrams, Sugar 51 grams, TransFat 0 grams

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