Texas Pecan Cake Recipe 45

TEXAS PECAN CAKE

Steps:

• Preheat oven to 325°F. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
• Stir together baking powder, salt, and 3 1/2 cups of the flour in a bowl. Gradually add flour mixture and lemon extract to butter mixture, beating on medium speed until just combined. Stir together pecans, raisins, and remaining 1/2 cup flour in a separate bowl; stir into batter until combined.
• Coat a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack, about 1 hour.

TEXAS PECAN CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 inch tube pan or bundt pan.
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
• Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
• Beat well after each addition (the batter will be quite thick).
• Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
• Spoon batter into prepared pan.
• Bake for 1 3/4 hours or until cake tests done with a toothpick.
• Cool in pan 15 minutes.
• Turn out onto cooling rack and let cool completely before serving.

TEXAS PRALINE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease just the bottom of a 10 inch tube pan.
• In a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Stir in vanilla. Dissolve the coffee crystals in water, and stir into the creamed mixture until blended. Stir together the flour, cocoa, baking powder and salt; stir into the batter until just incorporated. Fold in pecans. Transfer the batter to the prepared pan.
• Bake for about 55 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack.
• In a chilled bowl, stir together the heavy cream, salt, vanilla and remaining 1/2 cup brown sugar so that the sugar is dissolved. Whip using chilled beaters until stiff. Run a knife around the outer edge of the cake in the pan, and tap it out onto a serving plate. Make sure cake is completely cool before frosting. Decorate with pecan halves if you like.

TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter. Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust. Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

TEXAS SHEET CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
• In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
• In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
• To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.

TEXAS PECAN CAKE RECIPE - (4/5)

Steps:

• 1. Cream the butter and sugar. 2. Add eggs and beat well. 3. Add lemon extract and blend. 4. Sift the dry ingredients together and add to creamed mixture. 5. Stir in fruit and nuts. 6. Bake in tube pan for 2 hours at 300 degrees F.

TEXAS SHEET CAKE CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
• In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.
• In 1-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat, and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, 2 tablespoons bourbon and the eggs; mix well to combine. Fold in chopped pecans. Divide batter evenly among muffin cups, filling two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, make Icing. In 1-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon. Spoon warm icing over warm cupcakes. Top with pecan halves.