Sticky Pecan Pie Cake Recipes

PECAN PIE CAKE I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Reserve 3/4 cup cake mix for second layer. Set aside.
• For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
• Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
• For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
• Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

PECAN TOFFEE CAKE

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').

THE CANDY KITCHEN PECAN PIE CAKE

Steps:

• MAKE THE CAKE: Sprinkle 2 cups of the pecans evenly over the bottoms of 3 buttered 9" round cake pans, shaking to coat both the bottoms and sides of the pans.
• Combine the flour and baking soda in a bowl; mix well.
• In another bowl, using an electric mixer on medium speed, cream together the butter and shortening until light and fluffy.
• Gradually beat in the sugar.
• Add the egg yolks, one at a time, blending well after each addition; blend in the vanilla.
• Add the flour mixture and buttermilk alternately, blending well after each addition, beginning and ending with the flour mixture.
• Stir in the remaining 1 cup pecans.
• In a clean bowl, using an electric mixer with clean beaters on medium speed, beat the egg whites until stiff peaks form.
• Fold 1/3 of the whites into the batter to lighten it; fold in remaining whites.
• Pour batter evenly into the prepared pans.
• Bake at 350*F.
• for 25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes in pans on wire racks; invert onto waxed paper-lined wire racks.
• Brush the tops and sides of the layers with the corn syrup; cool completely.
• MAKE THE FILLING: Whisk together the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth.
• Bring to a boil over medium heat, whisking constantly; boil for 1 minute, or until the mixture thickens.
• Remove pan from heat; whisk in the butter and vanilla.
• Place a sheet of waxed paper on the surface of the mixture; chill for 4 hours.
• ASSEMBLE THE CAKE: Place 1 cake layer, pecan side up, on a serving dish; spread with 1/2 the filling.
• Place the second cake layer, pecan side up, over the filling; spread with the remaining filling.
• Place the third cake layer, pecan side up, on top of the filling.
• Serve with whipped cream; store covered in the refrigerator.
• Bring to room temperature before serving.

STICKY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
• Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
• Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
• Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
• Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
• Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
• Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
• Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

STICKY PECAN PIE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 22cm round, springform cake tin with a knob of the butter and line the base with baking parchment. Put the remaining butter in a pan with the muscovado sugar and both syrups. Stir over a medium heat until melted together. Leave to cool a little.
• Pour the mixture into a large bowl and whisk in the vanilla, eggs and milk. Fold in the nuts, the cinnamon, flour, bicarb and salt. Tip into the prepared tin and bake for 50-55 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
• To make the icing, beat together the butter, sugar and maple syrup until light and fluffy, then quickly beat in the soft cheese. Spoon and swirl the icing onto the cooled cake, then top with the chopped pecans, a pinch of cinnamon and an extra drizzle of maple syrup, if you like.

STICKY PECAN TARTLETS

Steps:

• Preheat oven to 335 degrees F (168 degrees C).
• Mix 1 1/4 cup plus 2 tablespoons flour, egg yolk, and salt together in a large bowl. Cut in 1/2 cup butter with the tips of your fingers until mixture resembles a coarse meal. Add water; mix until dough begins to stick together. Shape dough into a flat disk and wrap with plastic wrap. Refrigerate until chilled, about 30 minutes.
• Combine corn syrup and brown sugar in a small saucepan over medium heat. Cook until sugar is dissolved, 1 to 3 minutes.
• Pour corn syrup mixture into a large bowl. Add 3 tablespoons butter, vanilla extract, and fleur de sel; whisk until butter is melted and mixture is smooth. Let filling cool, about 10 minutes. Whisk in 1 egg at a time. Stir in pecans.
• Separate the dough into 2 equal slabs; roll out onto a floured work surface and flatten into 2 long rectangles. Cut out 3 circles from each rectangle; press crusts into 6 tartlet pans. Divide the pecan filling over the crusts.
• Bake until crusts are golden and filling is set, 35 to 50 minutes. Let cool completely in the tartlet pans, at least 30 minutes.