Uncle Johnnys Texas Pecan Cake Recipes

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TEXAS PECAN CAKE



Texas Pecan Cake image

Can't decide between Mama's Pecan Pie recipe and Grandma's Icebox Fruitcake this holiday season? Don't fret. The Lonestar State has your back. Meet our Texas Pecan Cake, a simple recipe that guarantees pecan fans will leave the feast satisfied. This pound-cake-meets-fruit-cake confection combines both worlds to create the ultimate holiday treat. In true Texas style, this recipe goes big with the state's official nut, calling for 2 cups of chopped pecans. Pecan lovers will be pleased when they're served a slice that's studded with nuts inside and out. If you want to take this rich, dense dessert to the next level, consider adding a glaze. Or, for an easier addition, serve with a scoop of vanilla ice cream on the side. If it's just too much to finish (especially after a holiday feast), you can cover and eat on the leftovers for up to three days.

Provided by Southern Living Editors

Categories     Cakes

Time 3h

Yield Serves 12 (serving size: 1 wedge)

Number Of Ingredients 10

2 cups (1 lb.) unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 1/2 teaspoons baking powder
1 teaspoon table salt
4 cups (about 17 oz.) all-purpose flour, divided
1/2 teaspoon lemon extract
2 cups chopped pecans
1 1/2 cups golden raisins
Baking spray with flour

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



Texas Pecan Cake image

An intensely flavored, delicious pound cake from the publishers of Southern Living. It's just lovely garnished with fresh berries.

Provided by Molly53

Categories     Dessert

Time 2h

Yield 1 10 inch tube cake, 12 serving(s)

Number Of Ingredients 8

2 cups butter (if using margarine, not spread or tub product) or 2 cups margarine, softened (if using margarine, not spread or tub product)
2 cups sugar
6 eggs
4 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1 (2 ounce) bottle lemon extract
4 cups pecans, chopped
2 1/2 cups golden raisins

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 PECAN CAKE RECIPE - (4/5)



Texas Pecan Cake Recipe - (4/5) image

Provided by á-23318

Number Of Ingredients 11

1 lb. butter
2 1/3 cups sugar
6 eggs
3 oz. lemon extract
4 cups sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 lb. candied cherries, chopped
1/4 lb. candied pineapple, chopped
1/4 lb. white raisins
1 lb. shelled pecans (4 cups), chopped

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.

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  • 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.
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