CARAMEL PECAN POUND CAKE RECIPES

Name: Butter Pecan Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 3 tablespoons butter, melted; 1-1/3 cups chopped pecans; 2/3 cup butter, softened; 1-1/3 cups sugar; 2 large eggs, room temperature; 2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup whole milk; 1-1/2 teaspoons vanilla extract; BUTTER PECAN FROSTING:; 3 tablespoons butter, softened; 3 cups confectioners' sugar; 3 tablespoons whole milk; 3/4 teaspoon vanilla extract

BUTTER PECAN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Butter Pecan Cake Recipe: How to Make It - Taste of Home image

My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons butter, melted
1-1/3 cups chopped pecans
2/3 cup butter, softened
1-1/3 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
1-1/2 teaspoons vanilla extract
BUTTER PECAN FROSTING:
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
3/4 teaspoon vanilla extract

Steps:

Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Nutrition Facts : Calories 534 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 71g carbohydrate (51g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

BUTTER PECAN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Butter Pecan Cake Recipe: How to Make It - Taste of Home image

My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons butter, melted
1-1/3 cups chopped pecans
2/3 cup butter, softened
1-1/3 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
1-1/2 teaspoons vanilla extract
BUTTER PECAN FROSTING:
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
3/4 teaspoon vanilla extract

Steps:

Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

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