TEXAS BLONDE PECAN CAKE RECIPES
TEXAS PECAN CAKE RECIPE - FOOD.COM
An intensely flavored, delicious pound cake from the publishers of Southern Living. It's just lovely garnished with fresh berries.
Total Time 2 hours
Prep Time 15 minutes
Cook Time 1 hours 45 minutes
Yield 1 10 inch tube cake, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 942.5, FatContent 59.9, SaturatedFatContent 22.6, CholesterolContent 187.1, SodiumContent 302.9, CarbohydrateContent 94.7, FiberContent 5.8, SugarContent 53, ProteinContent 12.1
TEXAS PECAN CAKE RECIPE | MYRECIPES
Provided by MyRecipes
Yield one 10- inch cake
Number Of Ingredients 8
Steps:
- 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.
- Combine 3 1/2 cups flour and baking powder; gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture. Beat well after each addition (batter will be thick). Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
- Spoon batter into a greased and floured 10 - inch tube pan. Bake at 325° for 1 hour and 30 minutes or until cake tests done. Cool in pan 15 minutes; remove, and let cool completely before serving.
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TEXAS PECAN CAKE | SOUTHERN LIVING
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.
From southernliving.com
Reviews 4
Total Time 3 hours 0 minutes
From southernliving.com
Reviews 4
Total Time 3 hours 0 minutes
- 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.
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TEXAS PECAN CANDY CAKE RECIPE | ALLRECIPES
This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
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Reviews 4.7
Category Desserts, Nut Dessert Recipes, Pecan Dessert Recipes
Calories 472.7 calories per serving
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Reviews 4.7
Category Desserts, Nut Dessert Recipes, Pecan Dessert Recipes
Calories 472.7 calories per serving
- Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.
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TEXAS PECAN CANDY CAKE RECIPE | ALLRECIPES
This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
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Reviews 4.7
Category Desserts, Nut Dessert Recipes, Pecan Dessert Recipes
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Reviews 4.7
Category Desserts, Nut Dessert Recipes, Pecan Dessert Recipes
Calories 472.7 calories per serving
- Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.
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