[Appetizers][Bread][Bread 2][Cakes][Cakes 2][Cakes 3][Cookies][Cookies 2][Cookies 3][Desserts][Desserts 2][Meats][Meats 2][Specialties][Specialties 2][Pies][Salads][Vegetables][Vegetables 2]
Pecan Cake Recipes
Apple-Caramel Upside Down Cake
- 1 large apple, for cooking, about ½ lb
- 10 tablespoons butter, softened
- 1¼ cups plus 3 tablespoons granulated sugar
- 2 eggs
- 1 cup pecans
- 1 teaspoon cinnamon
- 2 cups white flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- ½ teaspoon vanilla extract
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a 9", cast-iron skillet over medium-low heat. Add apple slices and saute about 3 minutes. Transfer slices to a plate. Increase heat to high, add ¼ cup sugar to skillet and cook, stirring frequently, until sugar melts and turns golden, about 3 minutes. Remove skillet from heat and arrange the apple slices in a circular pattern over the bottom. Set skillet aside.
Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set aside. Sift flour with baking powder, baking soda, and salt; set aside. Beat remaining butter in a bowl until lightened. Gradually beat in 1 cup sugar, eggs, one at a time, sour cream, and vanilla. Fold dry ingredients into the batter.
Adjust oven rack to middle position and heat oven to 350º. Sprinkle half of the pecan mixture over the apples. Using your fingers or a spoon, carefully spread half of the cake batter over pecans. Sprinkle the remaining pecan mixture over the batter and carefully spread the remaining cake batter over pecans. Bake the cake until top is golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack for 5 minutes. Run a small knife along the edge of the cake and carefully invert cake onto a serving platter. If apples stick to the skillet, loosen with a knife and arrange on the cake.
Vanilla Wafer Cake
- 2 sticks margarine
- 2 cups sugar
- 6 whole eggs
- 1 (12 oz box) vanilla wafers
- ½ cup milk
- 1 (7 oz pkg) flaked coconut
- 1 cup chopped pecans
Cream margarine & sugar. Add eggs, one at a time & beat after each. Crush the vanilla wafers & add alternately with the milk. Add coconut & chopped pecans. Bake in a greased & floured tube pan at 325º for 1 hour & 15 minutes.
Texas Cake
- 2 cups flour
- 2 cups sugar
- ½ cup shortening
- ½ cup butter or margarine
- 4 tablespoon cocoa
- ½ cup water
- ½ cup buttermilk
- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Sift the flour, sugar, salt, baking powder and the cinnamon. In a saucepan,combine the shortening, water and the cocoa slowly bringing the ingredients to a boil.Remove the ingredients from the heat and add the eggs, the buttermilk, and the vanilla stirring until they are well combined. Pour the mixture into the dry ingredients and combine them. Flour and grease a nine-to-thirteen inch cake pan. Evenly coat the greased cake pan with the cake ingredients. Bake at 350º for 35 minutes.
Frosting:- ½ cup butter or margarine
- 4 tablespoon cocoa
- 6 tablespoonmilk
- 3½ cups of powdered sugar
- 1 teaspoon vanilla
- ½ cups pecans
In a medium saucepan combine the butter, cocoa and the milk slowly bringing the ingredients to a boil. Remove from heat. Add the powdered sugar mixing well. Stir in the vanilla and add the pecans. Frost the cake while it is still hot for a fudge texture.
Caramel Banana Cheesecake
- ¾ cup toasted pecans
- 2 tablespoons butter
- ¼ cup packed light brown sugar
- 2 medium bananas, thinly sliced
- 2 teaspoons dark rum
- 2 (8 oz) cream cheese, softened
- 1½ cups sugar
- 3 large eggs, room temp, slightly beaten
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Preheat oven to 325º. Place pecans on baking sheet; toast in oven for 8 minutes. Check frequently to avoid burning; set aside. Melt 1 tablespoon of butter in non-stick skillet over medium heat. Stir in brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add bananas; cook until bananas are caramelized and soft enough to mash with back of spoon. Remove from heat; set aside. Stir in rum, combine cream cheese and 1 cup of sugar in large bowl of electric mixer. Beat until completely blended. Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated. Combine tablespoon of butter, ½ cup sugar and pecans in food processor fitted with metal blade. Process until finely ground; press on bottom of ungreased 8" springform pan. Pack down firmly using palm of hand. Pour filling mixture over crust. Place pan inside larger pan and put on oven rack. Add water to depth of 2". Bake until firm to touch, about 1½ hours.Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight before serving.
Carrot Cake
- 4 eggs
- 1½ cups sugar
- 1½ cups veg. oil
- 3¼ cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup crushed pineapple, drained
- 2 cups finely grated carrots
- 1 cup chopped pecans
- 1 cup chopped dates
Grease 10" angel cake tube pan and line bottom with wax paper. Beat eggs in large bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups whole wheat flour with baking powder, soda, salt, and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots - mix well. Toss pecans and dates with remaining ¼ cup whole wheat flour - stir into batter. Turn into prepared pan. Bake in 350º oven for 75 minutes or until top of cake springs back. Cool on wire rack about 15 minutes. Remove from pan and peel off wax paper. Cool completely before cutting.
Chocolate Velvet Cheesecake
Crust
- 1 cup vanilla wafer crumbs
- ½ cup chopped pecans
- 3 tablespoons granulated sugar
- 2 (8 oz) pkgs. cream cheese, softened
- ½ cup packed brown sugar
- 2 eggs
- 1 (6 oz) pkg. semi-sweet chocolate pieces, melted
- 3 tablespoons amaretto
- 2 cups sour cream
- 2 tablespoons granulated sugar
Preheat oven to 325º. Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9" springform pan. Bake at 325º for 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur (or extract and milk); pour over crust. Bake at 325º for 35 minutes. Increase oven temperature to 425 degrees. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425º for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Sock It To Me Cake
- 1 pkg. butter cake mix
- ½ cup chopped pecans
- ½ cup sugar
- 2 tablespoons brown sugar
- ¾ cup pure vegetable oil
- 2 teaspoon cinnamon
- 4 eggs
- 8 oz. sour cream
- 3 tablespoons milk, orange juice or lemon juice
- 1 cup confectioners sugar
Mix cake mix, sugar and oil. Mix in eggs, one at a time. Add sour cream and mix well. Stir in pecans. Pour half of the batter into greased tube pan. Sprinkle brown sugar and cinnamon over batter. Add remaining batter. Bake in a 350º oven for 60-65 minutes until cake tests done. Cool and glaze with mixture of confectioners sugar and milk, orange juice or lemon juice.
Apple Cheesecake
- 1 cup graham cracker crumbs
- 1 cup sugar
- 1 teaspoon cinnamon, divided
- 3 tablespoons margarine, melted
- 16 oz cream cheese, softened
- 2 eggs
- ½ teaspoon vanilla extract
- 4 cups apple slices, thinly sliced & peeled
- ½ cup pecans; chopped
Preheat oven to 350º. Combine crumbs, 3 tablespoons sugar, ½ teaspoon cinnamon and margarine in small bowl; mix well. Press onto bottom and up sides of 9" pie plate. Bake crust 10 minutes. Beat together cream cheese and ½ cup sugar in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla; pour into crust. Combine remaining sugar and remaining ½ teaspoon cinnamon in large bowl. Add apples; toss gently to coat. Spoon apple mixture over cream cheese mixture. Sprinkle with pecans. Bake 70 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
Chocolate Caramel Pecan Cheesecake
Base:
- 2 cups vanilla wafer crumbs
- 6 tablespoons Margarine, melted
- 1 (14 oz) bag caramels
- 1 (5 oz) can evaporated milk
- 1 cup chopped pecans, <a href="recipes.html#toast">toasted</a>
- 2 pk (8 oz) cream cheese, soften
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ cup semi-sweet chocolate pieces
Base: Combine crumbs and margarine; press onto bottom of 9" springform pan. Bake at 350º for 10 minutes.
Body: In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350º for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.
Punch-Bowl Cake
- 1 box butter cake mix
- 1 (15 oz) can crushed pineapple
- 1 (15 oz) can cherry pie filling
- 1 large box instant vanilla pudding
- 1 (16 oz) container whip topping, thawed
- 1 cup chopped pecans
Bake cake according to instructions on box. Divide into three parts. Crumble first part in bottom of punch bowl. Pour prepared vanilla pudding over it. Crumble second part of cake on top of pudding, and then add pineapple over it. Crumble third part of cake, and then pour pie filling over that. Then spread topping on top. Shake nuts on top. Chill until ready to serve.