Caramel Pecan Cake And Icing Recipes

CARAMEL PECAN CAKE

Steps:

• cream butter, add sugar and fresh lemon juice.
• cream until light and fluffy --
• add eggs, one at a time, mixing well after each addition.
• combine baking soda to sour cream; sift flour twice with salt.
• turn mixer onto low speed and alternately add sour cream and flour to batter.
• add flavorings --
• pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
• to prepare icing:.
• in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
• put on low fire and let come to a slow boil --
• in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
• add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
• you must cook this slowly to prevent the milk from scorching.
• remove from fire and let cool slightly.; then add salt and flavorings.
• beat until icing reaches a spreading consistency.
• ice on cooled cake.
• sprinkle top with chopped pecans.

CARAMEL PECAN CAKE AND ICING

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• For the Icing:.
• Cook 3/4 cup of sugar in a cast iron skillet until brown. Stir constantly. Melt 3 cups sugar in milk.
• Add milk mixture to caramelized sugar Cook until it forms a soft ball. Remove from heat & add margarine.
• Beat until it cools & loses gloss. Spread between cake layers and frost the cake with it fast before it starts to set up.
• To Decorate:.
• Layer the pecans between the layers of cake and arrange them on the top and sides of the cake.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

BUTTERSCOTCH CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
• Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
• Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

GOOEY CARAMEL-PECAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

CARAMEL FROSTING

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

OATMEAL CAKE WITH CARAMEL ICING

Steps:

• In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

GLOSSY CARAMEL ICING

Steps:

• Place sugar in a large skillet over medium heat. Let cook until it begins to melt and turns golden, 2 to 3 minutes. As sugar melts, stir with back of a wooden spoon if needed, until amber colored, and registers about 310 degrees on candy thermometer, 3 to 4 minutes.
• Slowly pour cream into skillet; be careful as you pour, because it will splatter. Reduce heat to medium low, stirring with a wooden spoon. Continue stirring; hardened caramel will melt into cream and become soft and liquid. Change to a whisk; continue stirring slowly to minimize bubbles until completely smooth, 1 to 3 minutes. Remove from heat, and let cool slightly, 3 to 4 minutes. Pour icing directly onto chilled prepared cake. If caramel becomes too stiff to pour, warm over a double boiler.