PECAN TOFFEE CAKE
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 55m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
- Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').
Nutrition Facts : Calories 692 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.68 milligram of sodium
FUDGY PECAN CAKE
Make and share this Fudgy Pecan Cake recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 604.1, Fat 47, SaturatedFat 23.2, Cholesterol 121.7, Sodium 174.6, Carbohydrate 51.2, Fiber 7.1, Sugar 34.2, Protein 8.4
GEORGIA PECAN CAKE
This recipe came from my mother and has always been a hit with our family. One taste and you'll see why.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter., Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 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 360 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 311mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN FIG BOURBON CAKE
Provided by Ruth Cousineau
Categories Cake Bourbon Milk/Cream Food Processor Mixer Fruit Dessert Bake Fig Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
- Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
- While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
- Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
- Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
- Make icing:
- Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.
PECAN CAJUN CAKE
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
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
PECAN MACAROON AND FIG TART
Categories Food Processor Dessert Bake Passover Fig Pecan Kosher Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- For Filling:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium, cover and cook until figs are very tender, about 35 minutes. Uncover and simmer until liquid is absorbed and filling is thick, stirring occasionally, about 5 minutes.
- Transfer filling to processor. Using about 5 on/off turns, process just until mixture holds together. Transfer to small bowl; cool filling. (Can be prepared 3 days ahead. Cover and refrigerate.)
- For Crust:
- Preheat oven to 350°F. Place 13 3/4x4-inch rectangular tart pan with removable bottom onto waxed paper. Trace outline of pan bottom on paper; set paper aside. Line pan with heavy-duty foil. Grease foil; dust with matzo cake meal. Combine 2 cups pecans, sugar, ginger and salt in processor; finely grind nuts. Add egg and process until moist clumps form. Using moistened fingertips, press 1 cup dough over bottom and up sides of prepared pan (crust will be thin). Bake crust until puffed and dry looking, about 14 minutes. Transfer pan to rack; press bottom of crust lightly to flatten. Cool crust completely. Maintain over temperature.
- Stir 4 ounces chocolate in top double boiler set over simmering water until melted. Spread over bottom of crust. Spoon 1 3/4 cups filling over chocolate (reserve remaining filling for another use).
- Press remaining dough over traced rectangle on waxed paper, filling outline completely. Using paper as aid, turn dough rectangle over onto tart, aligning carefully; peel off paper. Pinch edge of crust and top dough together to seal.
- Bake tart until top is golden and dry looking, about 28 minutes. Cool tart completely in pan on rack. (Can be prepared ahead. Wrap in foil and store 1 day at room temperature or refrigerate up to 5 days.) Push up pan bottom to release tart. Peel off foil from bottom.
- If desired, dip spoon into melted chocolate and drizzle in zigzag pattern over tart; then dip pecan halves halfway into melted chocolate and arrange decoratively around edge. Chill until chocolate sets, about 30 minutes. Serve tart cold or at room temperature.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
FIGGY PECAN CAKE
Make and share this Figgy Pecan Cake recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream sugar and shortening.
- Add beaten eggs and mix well.
- Add the fig preserves.
- Mix all of the dry ingredients together (except pecans) and whisk to blend them.
- Slowly add the dry ingredients to the egg and sugar mixture, alternating with the milk.
- Mix thoroughly for about 2 minutes.
- Add the pecans (I lightly flour mine to keep them from sinking).
- Pour into a greased and floured tube pan and bake in a preheated 350 degree oven for 1 hour.
- Cool at least 10 minutes before removing from the pan.
Nutrition Facts : Calories 352.1, Fat 13.1, SaturatedFat 2.7, Cholesterol 41.8, Sodium 106.2, Carbohydrate 55.7, Fiber 1.5, Sugar 35.1, Protein 4.4
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