Pecan Butter Caramel Birthday Cake Recipes

CAROL'S BUTTER PECAN CAKE

Steps:

• Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
• Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
• Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
• To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

CREAM-FILLED BUTTER PECAN BIRTHDAY CAKE

Steps:

• Heat oven to 325°F. In 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into two 9-inch round cake pans (do not use dark or nonstick pans).
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward center so brown sugar mixture does not get moved out to sides of pans.
• Bake 30 to 37 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto cooling racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour.
• In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form.
• On serving tray, place 1 cake layer, brown sugar side up. Spread with half of the whipped cream. Top with second layer, brown sugar side up. Spread with remaining whipped cream. Sprinkle with toffee bits. Store covered in refrigerator.

BUTTER PECAN CAKE

Steps:

• Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

PECAN BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, vanilla and lemon zest. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Fold in pecans and raisins., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.