Pecan Pie Pound Cake

20 April, 2016rodster385Comments (0)

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4 stick butter
4 cups sugar
4 cups flour (cake or all purpose)
8 large eggs, 8 oz cream cheese
2 to 3 tsp of vanilla flavoring

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Quick Italian Cream Cake

05 October, 2015rodster385Comments (0)
•1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe) •3 large eggs •1 1/4 cups buttermilk •1/4 cup vegetable oil •1 (3 1/2-ounce) can flaked coconut •2/3 cup chopped pecans, toasted •3 T Rum (optional) •Cream Cheese Frosting (below) Preparation 1.Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans. 2.Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. 3.Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. 4.Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Cream Cheese Frosting Ingredients •1 (8-ounce) package cream cheese, softened •1/2 cup butter or margarine, softened •1 (16-ounce) package powdered sugar •2 teaspoons vanilla extract •1 cup chopped pecans, toasted Preparation 1.Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Butter Pecan Pudding Cake

11 September, 2015rodster385Comments (0)

Butter Pecan Pudding Cake

Directions
1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) butter pecan instant pudding
4 eggs
1 c. water
1/4 c. oil
1/2 tsp. imitation maple flavor (optional)

Or use pudding included cake mix and 3/4 cup of water.
Combine all ingredients together in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 13x9 inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tester inserted in center comes out clean. Do not underbake. Cool in pan 15 minutes. Remove and finish cooling on rack. Frost and store cake in the refrigerator.


FLUFFY NUT FROSTING:

Pour 1 1/2 cups cold milk into a deep narrow-bottomed bowl; add 1 envelope of Dream Whip and 1 package of butter pecan instant pudding. Blend; gradually increase speed to high and whip until soft peaks will form, 4 to 6 minutes. Spread on top and sides of cake and sprinkle with 1/3 cup of chopped pecans.


Pecan Pie Cake

11 September, 2015rodster385Comments (0)

Pecan Pie Cake

Directions
Combine:

1 box yellow cake mix
1 egg
1/4 cup oil

Mix well. Press into a 13x9x2 inch pan (pressing well).
Bake at 325°F for 20 minutes.


In another bowl, mix:

1 cup dark Karo Syrup
1 cup sugar
2 cups chopped pecans
4 eggs
1 tsp. vanilla
1/4 cup melted butter

Pour over crust. Bake for 45 minutes at 325°F.


INDIVIDUAL CANDIED FRUIT CAKES

11 September, 2015rodster385Comments (0)

INDIVIDUAL CANDIED FRUIT CAKES

Directions
1 lb. shelled pecans
1 lb. pitted dates
3/4 lb. candied cherries
1 lb. candied pineapple
3/4 c. sifted all-purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs

Combine nuts and fruit in large bowl. Sift in flour, sugar, baking powder and salt. Mix well using both hands. Beat eggs until frothy (foamy), add to first mixture and blend well. Pack into small paper baking cups filling them full.
Bake in slow oven (300 degrees) about 40 minutes.


TEXAS PECAN CANDY CAKE

11 September, 2015rodster385Comments (0)

TEXAS PECAN CANDY CAKE

Directions
1/2 lb. or 1 1/2 c. candied red cherries, cut in quarters
1/2 lb. or 1 c. candied pineapple, coarsely chopped
1/2 lb. or 1 1/2 c. pitted dates, coarsely chopped
1 lb. or 4 1/2 c. pecans, coarsely chopped
4 oz. or 1 1/2 c. flaked coconut
1 (14 oz.) can sweetened condensed milk

Preheat oven to 250 degrees. Grease and flour 9 x 13 inch tube pan with removable bottom. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat. Add pecans and coconut. Toss to mix. Add milk and stir to mix well. Spoon mixture evenly into pan and smooth top. Bake 90 minutes. Cool in pan on rack. Remove from pan and wrap tightly in foil. Refrigerate for at least 2 weeks. This cake is very rich, so serve as candy-sized pieces. Great at Christmas!


Pecan Caramel Cheesecake

11 September, 2015rodster385Comments (0)

Pecan Caramel Cheesecake

Directions
INGREDIENTS
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 14-oz. package caramels, unwrapped
1/2 cup plus 3 tablespoons half-and-half or coffee cream
1 cup chopped pecans, toasted
3 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
3 eggs
1 teaspoon vanilla extract
Pecan halves or pieces


METHOD
Preheat oven to 300 degrees F. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half-and-half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile in large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons half-and-half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate leftovers.


Zucchini Pecan Cake

11 September, 2015rodster385Comments (0)

Zucchini Pecan Cake

Directions
INGREDIENTS
eggs
1 1/2 cups vegetable oil
3 cups grated, unpeeled zucchini
2 teaspoons vanilla
3 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon each allspice and cloves
1 cup chopped pecans


METHOD
Place eggs, oil, zucchini, vanilla and sugar in large mixing bowl. Beat two to three minutes. Sift together dry ingredients. Add to egg mixture. Beat until blended. Stir in nuts. Pour into greased and floured pan. Bake at 350 degrees F about 1 hour and 20 minutes for bundt pan, or until cake tests done. Serve with whipped cream, Cool Whip and cream cheese frosting if desired.


ORANGE CANDY CAKE

11 September, 2015rodster385Comments (0)

ORANGE CANDY CAKE

Directions
INGREDIENTS
1 cup butter or margarine
2 cups sugar
4 eggs
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup orange juice
3 1/2 cups flour
1 box dates, chopped (14 oz.)
1 pound orange candy slices, chopped
1 cup confectioners sugar
2 cups pecans, chopped


METHOD
Cream butter with sugar. Add eggs, creaming well after each. Dissolve soda in buttermilk, then alternately add to butter mixture with three cups of flour. Mix remaining flour with dates, candy and nuts. Add to batter along with coconut. Pour into greased and floured 10-inch tube pan or 12-cup bundt pan. Bake at 325 degrees for 1 1/2 hours or until cake springs back when lightly pressed. Combine orange juice and confectioners sugar and pour over hot cake in pan. Let stand overnight. Run spatula around edge of pan to remove. Cake may be wrapped and refrigerated about two weeks or longer if desired.


Sour Cream Pound Cake

11 September, 2015rodster385Comments (0)

Sour Cream Pound Cake

Directions
INGREDIENTS
1 cup butter
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 oz. sour cream
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
2 teaspoons sugar


METHOD
Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir one third of the flour mixture into creamed mixture. Stir until blended. Add one-half the sour cream and blend. Repeat procedure, ending with dry ingredients. Pour one third of the batter into a greased bundt pan. Combine pecans, sugar and cinnamon. Sprinkle one third of mixture onto the batter. Repeat with remaining batter. Bake at 350 degrees F for 55 minutes. Cool one hour in pan. Invert.


HARVEST APPLE CAKE

11 September, 2015rodster385Comments (0)

HARVEST APPLE CAKE

Directions
INGREDIENTS
2 cups coarsely grated apples
1 cup sugar
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup pecans
1 teaspoon vanilla


METHOD
Combine apples and sugar in a bowl. Beat egg and oil together and add to apples. Combine dry ingredients and add to apple mixture. Mix well. Stir in pecans and vanilla. Pour batter into a greased 8-inch square baking pan and cook in a 350 degree F oven for 40 to 45 minutes. Serve with ice cream or vanilla sauce. YIELD: 8 servings.


Apricot Pecan Fruitcake

11 September, 2015rodster385Comments (0)

Apricot Pecan Fruitcake

Directions
INGREDIENTS
2-1/2 packages (6 ounces each) dried apricot halves (2-1/2 cups), cut into 1/2-inch pieces
2 cups pecans (8 ounces), coarsely chopped, plus 2/3 cup pecan halves
1 tablespoon plus 2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter or margarine (2 sticks), softened
1-1/4 cups sugar
5 large eggs
1/2 cup brandy
1 tablespoon vanilla extract
1/3 cup apricot preserves


METHOD
Preheat oven to 325 degrees F. Grease 9- to 10-inche tube pan.
In medium bowl, toss apricots and coarsely chopped pecans with 1 tablespoon flour. In another medium bowl, combine remaining 2 cups flour, baking powder, and salt.
In large bowl with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs, brandy, vanilla, and flour mixture; beat until well blended, scraping bowl. Stir in apricot mixture.
Spoon batter into prepared pan; spread evenly. Arrange pecan halves on top of batter in two concentric circles. Bake until toothpick inserted in center comes out clean, 1 hour 10 to 20 minutes. Cool in pan on wire rack 10 minutes. Run thin knife around cake to loosen from side and center tube of pan; lift tube to separate from bottom of pan. Invert cake on to wire rack and remove center tube. Turn cake, right side up, onto rack to cool completely.
In 1-quart saucepan, heat apricot preserves over medium-high heat, stirring constantly, until melted and bubbling. Strain through sieve set over small bowl. With pastry brush, brush cooled cake with preserves. Or wrap cake and refrigerate up to 1 week, then brush with preserves before serving.

Yield: 24 servings


Fruit Wedding Cake

11 September, 2015rodster385Comments (0)

Fruit Wedding Cake

Directions
INGREDIENTS
1 pound candied pineapple rings
1 pound each dates and figs
4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon grated nutmeg
2 cups butter
2 cups brown sugar, firmly packed
12 eggs, separated and beaten separately
1/2 cup molasses
1/2 cup fruit juice, wine, rum, or brandy
2 pounds seeded raisins
1 pound sultana raisins
1/4 pound each candied orange, lemon rind, and citron, (finely chopped)
1 pound candied cherries
1/2 pound almonds, blanched
1/2 pound pecans, unbroken
brandy

 

METHOD
Preheat oven to 300 degrees F. Cut each ring of pineapple in 2 slices, then in half crosswise. Remove stem end from figs, cut in half lengthwise. Stone and cut dates, and mix them with 1 cup of flour. Mix the rest of the flour with baking soda and spices. Cream butter, add sugar, then the well-beaten egg yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice, wine, rum, or brandy. Gently fold in the beaten whites, then the dates and gradually the raisins.
Line 4 greased loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapple down the center, fill spaces and sides lightly with citron, orange, lemon rind, cherries, and nuts; another layer of batter, then a layer of figs, the rest of the fruit and nuts, and top with remaining batter. (Or cut up all fruit and mix through batter, adding beaten whites last.) Fill pans 2/3 full.
Set pans in oven, in a pan filled with 1 inch hot water. Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water, and bake 1/2 hour more. Remove from pans. Remove paper. Wrap in cloth moistened with brandy. Store in tightly covered tin box.


MISSISSIPPI MUD CAKE

11 September, 2015rodster385Comments (0)

MISSISSIPPI MUD CAKE

Directions
INGREDIENTS
1 1/2 c. all purpose flour
2 tbsp. unsweetened cocoa powder
1 c. butter
2 c. sugar
1 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans
1 (3 1/2 oz.) can flaked coconut
1 (7 oz.) jar marshmallow creme
1 recipe Mississippi Mud frosting


METHOD
Grease and flour 13"x9"x2" baking pan; set aside.
In mixing bowl stir together the flour and the cocoa powder; set aside.

In large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds to soften. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan.

Bake in oven at 350 degrees for 35 minutes or until cake tests done. Transfer cake to a wire rack. While cake is still hot, carefully spread with the marshmallow creme. Cool cake completely. Frost with frosting. Makes 16 servings.

MISSISSIPPI MUD FROSTING: In small mixer bowl beat 1/2 cup butter on medium speed for 30 seconds. Add 1 cup sifted powdered sugar and 1/2 cup unsweetened cocoa powder. Mix with mixer until combined. Beat in 1/2 cup evaporated milk and 1 teaspoon vanilla. Gradually beat in 3 cups sifted powdered sugar. Spread over cake.