Cream Cheese Coconut Pecan Pound Cake W Brown Sugar Praline Gla Recipes

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla, pecans, and coconut.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

CREAM CHEESE COCONUT-PECAN POUND CAKE W/ BROWN SUGAR-PRALINE GLA

Steps:

• FOR THE CAKE:.
• Preheat oven 350 degrees. Grease and flour a 10" (12-cup) tube pan.
• Bake pecans in a single layer on a baking sheet 5 - 7 minutes or until lightly toasted and fragrant. (This can be done in a microwave-safe plate in 1 minute increments until the nuts are 'roasted'. Stir every minute for about 3 - 4 minutes total, allowing to sit 5 minutes.).
• Beat softened butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow dissappears after each addition.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla and toasted pecans. Pour into a prepared tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 - 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). Invert completely cooled pound cake onto a serving plate or cake stand; spoon either Brown Sugar-Praline Glaze or Powdered Sugar Glaze over the top.
• BROWN SUGAR-PRALINE GLAZE.
• Melt butter in a 1 quart saucepan over medium heat. Whisk in brown sugar and corn syrup; cook 1 minute. Add powdered sugar, milk and vanilla; whisk until creamy (about 2 minutes). Remove from heat and immediately pour all glazing mixture over cooled cake in a circular motion. Cut cake with a serrated knife. Makes 1 cup.
• ALTERNATE POWDERED SUGAR GLAZE.
• Stir together powdered sugar, milk and vanilla until smooth, stirring in up to 1 tablespoon additional milk, if necessary, for desired consistency. Pour all glazing mixture over cooled cake. Makes 1 cup.

COCONUT CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

BROWN SUGAR PECAN CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping.

BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.