Toffee Pecan Nutmeg Cakes Recipes

PECAN TOFFEE CAKE

Pecan toffee cake image

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

Ingredients

300g pecan halves
140g stoned dates
200g butter , softened, plus extra for greasing
200g light muscovado sugar
1 tsp mixed spice
4 eggs , beaten
140g self-raising flour
maple syrup , to serve

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

TOFFEE-PECAN NUTMEG CAKES

Toffee-Pecan Nutmeg Cakes image

A brown-sugar crust makes this nicely spiced snack cake a little different. It's especially good served with a scoop of ice cream. 'This is our family's most-asked-for dessert,' relates Roberta Ashcroft of Twin Falls, Idaho.

Provided by Allrecipes Member

Time 50m

Yield 24

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 ¼ cups packed brown sugar
½ teaspoon salt
¾ cup cold butter or margarine
1 ¼ cups chopped pecans, toasted, divided
1 egg
1 ½ cups sour cream
1 ½ teaspoons baking soda
1 ½ teaspoons ground nutmeg
1 ½ teaspoons vanilla extract

Steps:

In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans.
In a small mixing bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.
Bake at 350 degrees F for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 33.7 g, Cholesterol 29.3 mg, Fat 13.6 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 176.7 mg, Sugar 20.4 g

TOFFEE-PECAN NUTMEG CAKES

Toffee-Pecan Nutmeg Cakes image

A brown-sugar crust makes this nicely spiced snack cake a little different. It's especially good served with a scoop of ice cream. 'This is our family's most-asked-for dessert,' relates Roberta Ashcroft of Twin Falls, Idaho.

Provided by Allrecipes Member

Time 50m

Yield 24

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 ¼ cups packed brown sugar
½ teaspoon salt
¾ cup cold butter or margarine
1 ¼ cups chopped pecans, toasted, divided
1 egg
1 ½ cups sour cream
1 ½ teaspoons baking soda
1 ½ teaspoons ground nutmeg
1 ½ teaspoons vanilla extract

Steps:

In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans.
In a small mixing bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.
Bake at 350 degrees F for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 33.7 g, Cholesterol 29.3 mg, Fat 13.6 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 176.7 mg, Sugar 20.4 g

TOFFEE COFFEE CAKE

Toffee Coffee Cake image

Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans

Steps:

In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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