PECAN SPICE CAKE RECIPES

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PECAN SPICE CAKE RECIPE - FOOD.COM



Pecan Spice Cake Recipe - Food.com image

Make and share this Pecan Spice Cake recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 12 slices, 12 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup white sugar
3/4 cup brown sugar
4 beaten eggs
3 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon (you can lessen or add more depending on your own taste)
1/2 teaspoon ground cloves
1 cup buttermilk
2 cups roughly chopped pecans

Steps:

  • Preheat oven to 350F and grease a tube pan.
  • Cream butter with the (both) sugar until light and fluffy.
  • Add the beaten eggs and blend well.
  • Sift in the dry ingredients and alternately, add in the buttermilk, mixing well after each addition.
  • Stir in the pecans.
  • Pour into the greased tube pan.
  • Bake for around 1 hour.

Nutrition Facts : Calories 525.4, FatContent 30.6, SaturatedFatContent 11.5, CholesterolContent 112, SodiumContent 295.2, CarbohydrateContent 58, FiberContent 2.8, SugarContent 31.8, ProteinContent 7.8

PECAN SPICE CAKE WITH MAPLE FROSTING RECIPE | MYRECIPES



Pecan Spice Cake with Maple Frosting Recipe | MyRecipes image

Work quickly to spread the warm frosting over the first layer, stack the second on top, and then spread the remaining frosting over the top and sides before it sets. If you prefer, you can substitute walnuts for the pecans in this luscious cake.

Provided by Kathy Farrell-Kingsley

Yield 16 servings (serving size: 1 wedge)

Number Of Ingredients 24

Cake:
Cooking spray
2 teaspoons all-purpose flour
9 ounces all-purpose flour (about 2 cups)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of ground cloves
1 cup packed brown sugar
½ cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
? cup chopped pecans, toasted
Frosting:
½ cup packed brown sugar
¼ cup heavy whipping cream
¼ cup maple syrup
1 tablespoon butter
Dash of salt
2 cups powdered sugar
½ teaspoon vanilla extract
2 tablespoons chopped pecans, toasted

Steps:

  • Preheat oven to 350°.
  • To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.
  • Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
  • Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
  • To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.

Nutrition Facts : Calories 325 calories, CarbohydrateContent 52.1 g, CholesterolContent 64 mg, FatContent 11.8 g, FiberContent 0.8 g, ProteinContent 3.8 g, SaturatedFatContent 5.7 g, SodiumContent 209 mg

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