Dutch Prune And Pecan Cake Recipes

OLD FASHIONED PRUNE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
• In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
• Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
• Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
• Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
• For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

PRUNE-PECAN COFFEE CAKE

Steps:

• Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixer bowl at high speed, beat sugar and butter or margarine until light and fluffy. At medium speed, beat in sour cream and eggs. In a small bowl, mix flour, baking powder, baking soda and salt. Add to sour cream mixture and at medium speed, beat until thoroughly blended. Stir in prunes. Spread in baking pan.In a small bowl, mix brown sugar, flour and cinnamon. With a pastry blender or two knives, cut in butter or margarine until pieces are the size of small peas. Stir in pecans. Sprinkle over prune mixture. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Serve warm or at room temperature.

FUDGY PECAN CAKE

Steps:

• Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside.
• Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside.
• Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well.
• Add egg yolks, one at a time, beating well after each addition.
• Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture.
• Pour into prepared pan.
• Bake at 350 for 45 minutes or until top cracks slightly.
• (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan.
• Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
• DO NOT BOIL Remove from heat.
• Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes.
• Pour over cake letting it run down the sides.
• Top with pecan halves if desired.
• Let chill before serving to harden topping.

SOUTHERN PECAN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

PRUNE CAKE

Steps:

• In a large mixing bowl, combine first seven ingredients. Add oil, buttermilk and eggs mix well. Fold in prunes and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. For glaze, immediately combine the sugar, butter, buttermilk, corn syrup and baking soda in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly pour hot glaze over warm cake. Cool in pan. Top individual slices with whipped topping and a pecan halve if desired.© Copyright Reiman Publications, 1993-1997

PINEAPPLE PECAN CAKE

Steps:

• Mix sugar, flour, eggs, baking soda and pineapple.
• Add nuts and mix again.
• Pour into greased and floured pan (s).
• Bake 40 minutes at 350F degrees.
• -------Frosting------Frost when cool with cream cheese icing: Mix sugar, cream cheese, butter and vanilla.

PENNSYLVANIA DUTCH FUNNY CAKE

Steps:

• In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or chilled with whipped cream if desired.