Spiced Pecan Cake With Pecan Frosting Recipes

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SPICED PECAN CAKE WITH PECAN ICING



Spiced Pecan Cake With Pecan Icing image

This cake is a lot of work !!! But it is well worth it for that special occasion! Although I found this in the March, 1984 issue of Bon Appetit, when it first came out, but it REALLY comes from Paul Prudhomme's first cookbook, the one that started the whole international Cajun cooking craze. Regardless of quoted times, this takes all day to make, on and off.

Provided by Toby Jermain

Categories     Dessert

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

2 cups coarsely chopped pecans, see note
1/4 cup brown sugar, firmly packed,see note
2 tablespoons ground cinnamon, see note
1 teaspoon freshly grated nutmeg, see note
1 cup unsalted butter, room temperature,see note
3 tablespoons vanilla extract, see note
2 cups sugar
3 cups sifted unbleached flour
2 tablespoons baking powder
1 cup milk, plus
2 tablespoons milk
3 egg whites, room temperature (save yolks for frosting)
1 cup water
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3/4 cup water
8 egg yolks, room temperature (lightly beat all but 3 extra whites with pinch salt and freeze for other use)
1 1/2 cups butter or 1 1/2 cups margarine, cut into pieces,room temperature
2 1/2 cups powdered sugar, sifted
4 1/2 teaspoons vanilla extract
2 1/2 cups coarsely chopped pecans, toasted
heavy cream, if needed to thin
pecan halves

Steps:

  • Cake: Position rack in upper third of oven and preheat to 425 degrees F.
  • To candy pecans, place on a large ungreased metal baking sheet.
  • Roast 10 minutes, stirring every 2 minutes.
  • Combine brown sugar, cinnamon, and nutmeg in a medium bowl.
  • Mix in 1/4 cup butter, and stir in hot pecans to coat thoroughly.
  • Return mixture to pan and roast 10 minutes, stirring every 2 minutes.
  • Mix in 2 Tbsp vanilla, and roast another 5 minutes, stirring frequently.
  • Cool candied pecans to room temperature.
  • See bottom Note!
  • Preheat oven to 350 degrees F.
  • Grease and flour three 8" round cake pans.
  • Cream remaining 3/4 cup butter with 1-1/2 cups sugar in large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes.
  • Sift flour and baking soda into another bowl.
  • Combine milk and remaining 1 Tbsp vanilla in measuring cup.
  • Add dry ingredients and milk mixture alternately to butter mixture, beating at high speed until well blended, scraping down sides of bowl occasionally.
  • Gently stir in candied pecans.
  • Beat egg whites until frothy.
  • Add remaining 1/2 cup sugar 1 Tbsp at a time, beating at high speed until mixture is stiff but not dry, about 2 minutes.
  • Gently fold beaten egg whites into batter in three additions.
  • Divide batter among prepared pans, forming a slight depression in the center of each.
  • Bake until a toothpick inserted near the center comes out clean, about 40 minutes.
  • Cool 10 minutes in pans, then invert onto wire racks, and cool to room temperature.
  • Cake Glaze: Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally.
  • Increase heat, and bring mixture to a full boil.
  • Remove from heat, and stir in vanilla.
  • Immediately brush hot glaze over top and sides of each cake layer.
  • Frosting: Heat sugar and water in heavy 1 quart saucepan over low heat, swirling pan occasionally, until sugar dissolves.
  • Increase heat and boil without stirring until mixture registers 230 degrees F (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes.
  • Blend egg yolks in the large bowl of an electric mixer at high speed for 5 seconds.
  • Decrease speed to low, and add hot syrup in a thin stream, and then beat at high speed until cool, about 10 minutes.
  • DO NOT SCRAPE DOWN SIDES OF BOWL.
  • Gradually add butter or margarine, beating at medium speed until smooth, about 5 minutes.
  • Reduce speed to low, and blend in powdered sugar and vanilla.
  • Add chopped pecans and beat at high speed until mixture is very thick.
  • Thin frosting with cream if necessary.
  • Stack cake layers on a serving platter, spreading 1 cup of frosting between each, refrigerating frosting as necessary to keep it firm.
  • Smooth remaining frosting on sides and top of cake.
  • Arrange pecan halves around top edge.
  • Serve at room temperature.
  • Note: If this does not sound rich enough for you, it can be made even richer.
  • To do so, increase all ingredients used to candy the pecans by one half.
  • After cooling, reserve one cup of the candied pecans and add these to the icing at the same time as the toasted pecans are added.

MAMA NEELY'S SPICED PECAN CAKE



Mama Neely's Spiced Pecan Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

Butter, for greasing pan
1 1/4 cups chopped pecans
3 tablespoons brown sugar
2 1/2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons milk
1 package golden cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup sugar
2 tablespoons all-purpose flour
4 large eggs

Steps:

  • Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
  • For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
  • For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
  • For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
  • Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
  • Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING



Pear Spice Cake with Pecan Praline Topping image

Categories     Cake     Milk/Cream     Dairy     Fruit     Ginger     Nut     Brunch     Dessert     Bake     Pear     Pecan     Spice     Fall     Bon Appétit

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter
1 box spice cake mix (1 pound 2.25 ounces)
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild-flavored (light) molasses
1/2 cup minced crystallized ginger
2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) golden brown sugar
1/4 cup whipping cream
1 1/3 cups pecan halves, toasted

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
  • Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
  • Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.

SPICE CAKE WITH BOURBON-PECAN FROSTING



Spice Cake With Bourbon-Pecan Frosting image

Moist cake with sweet and buttery frosting... Tweak the ingredients to your liking. Try it with variations in the spices, extracts, and liquor: such as cayenne, ginger, almond extract, spiced dark rum, cointreau, irish cream... Also try glazing the pecans with carmelization, candying, or even a nice orange spice. For an easier variation, add some cayenne and brown sugar or some of the other spices mentioned earlier before toasting the pecans. Then sprinkle them atop after icing, to keep the flavors more independent of each other.

Provided by GoldsmithLissa

Categories     Dessert

Time 2h30m

Yield 1 9-in 2-layer cake, 6-8 serving(s)

Number Of Ingredients 19

3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
3/4 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1/2 lb unsalted butter, softened
1 large egg yolk (optional)
1 lb confectioners' sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 pinch salt
2 tablespoons Bourbon
1/4 cup ground toasted pecans

Steps:

  • CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
  • In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
  • Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
  • FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
  • Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.

Nutrition Facts : Calories 1418.1, Fat 66.2, SaturatedFat 38.7, Cholesterol 302.6, Sodium 578.3, Carbohydrate 194, Fiber 2.4, Sugar 141.6, Protein 13.2

SOUTHERN PECAN CAKE



Southern Pecan Cake image

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

1 cup unsalted butter, softened
1 cup milk
¼ cup coconut milk
2 teaspoons vanilla extract
2 cups cake flour
1 cup white sugar
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
5 egg yolks
2 cups white sugar
½ (12 fluid ounce) can evaporated milk (such as Carnation®)
½ cup unsalted butter, softened
3 egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 cups pecans, very finely chopped

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

PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING



Pecan Spice Layer Cake with Cream Cheese Frosting image

Categories     Mixer     Citrus     Dairy     Egg     Nut     Dessert     Bake     Easter     Wedding     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 25

For cake
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
2 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1 1/4 teaspoons freshly grated nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups packed light brown sugar
3 large eggs at room temperature 30 minutes
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sour cream
3/4 cup pecans (3 ounces), toasted , cooled, and finely chopped
For frosting
3 (8-ounce) packages cream cheese, softened
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 tablespoon finely grated fresh lemon zest
3 3/4 cups confectioners sugar (from a 1-pound package)
1 tablespoon fresh lemon juice
1 1/3 cups pecans (5 ounces), toasted, cooled, and finely chopped
Special Equipment
2 (9-inch) round cake pans (2 inches deep)

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
  • Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
  • Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
  • Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
  • Make frosting:
  • Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
  • Assemble and frost cake:
  • Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.

PINEAPPLE PECAN CAKE



Pineapple Pecan Cake image

This cake comes out extremely moist and yummy and is a snap to whip up. It is especially good when topped with cream cheese frosting.

Provided by ZIPITY

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs, beaten
1 (15 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 56.1 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 117.3 mg, Sugar 38.9 g

PECAN CAKE WITH COOKIE BUTTER FROSTING



Pecan Cake with Cookie Butter Frosting image

My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. -Natalie Larsen, Columbia, Maryland

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 15

1/2 cup pecan halves
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup maple syrup
2 tablespoons 2% milk
1-2/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup Biscoff creamy cookie spread
1/4 cup 2% milk

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.

Nutrition Facts : Calories 363 calories, Fat 21g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 259mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

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From bakegood.ca


SPICE CAKE PECAN - RECIPES | COOKS.COM
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. ... glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans.Pour melted butter over ... Serves 12 to 15.
From cooks.com


PECAN CAKE ICING RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Spiced Pecan Cake With Pecan Icing Recipe - Food.com tip www.food.com. Cake: Position rack in upper third of oven and preheat to 425 degrees F. To candy pecans, place on a large ungreased metal baking sheet. Roast 10 minutes, stirring every 2 minutes. Combine brown sugar, cinnamon, and nutmeg in a medium bowl. Mix in 1/4 cup butter, and stir in ...
From therecipes.info


QUESTION: WHAT ICING GOES ON BUTTER PECAN CAKE
2022-02-08 Fill a parfait dish with layers of creamy Greek yogurt, fresh berries and roasted pecans for a light breakfast or refreshing snack. Toss pecans into leafy greens, fruit salad, even tuna or chicken salad for added crunch. Top baked acorn squash with a drizzle of maple syrup and handful of roasted pecans.
From montalvospirit.com


APPLE PECAN SPICE CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING
2015-08-30 Instructions. Preheat oven to 350 degrees and grease and flour a 9×13 inch baking pan. Set aside. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture.
From therecipecritic.com


BROWNED BUTTER PECAN LAYER CAKE | VANILLA PECAN CAKE RECIPE
2016-11-07 Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Leave the oven at 350°F (176°C). 6. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3 …
From lifeloveandsugar.com


PUMPKIN SPICE PECAN CAKE - MOM LOVES BAKING
2020-09-19 Preheat oven to 350°F. Line three 8-inch round pans with parchment paper and spray with non-stick cooking spray. Set aside. Cream butter and slowly add sugars, eggs and pumpkin. Alternate adding dry ingredients and milk. Fold in chopped walnuts, pour into prepared pans and bake for 30 minutes.
From momlovesbaking.com


PECAN PRALINE CAKE - THE CAKE CHICA
2020-12-22 Using a fork beat the egg white and water in a medium sized bowl until foamy. Add the brown sugar and stir until the sugar dissolves. Add the pecans and toss to coat. Spread the pecan mixture onto the prepared baking sheet and bake for about 25 minutes, until the nuts are brown and crisp. Stir occasionally.
From thecakechica.com


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