DEAN'S 6 FLAVOR POUND CAKE
This is another one of those recipes that I have been using for years. All of the different extracts really make it taste wonderful. Then it is infused with the 6 flavor glaze to add even more depth in flavor.Adding the glaze to the top creates extra moisture, so the cake is very moist. My neighbors really love this cake with...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees F. Grease & flour a 12 cup tube or bundt pan, or use cooking spray. Set aside till needed.
- 2. Combine flour with baking powder & set aside till needed.Cream butter, shortening, & sugar until light and fluffy. Add eggs and beat till mixed. Gradually add the flour to the creamed mixture, alternately with the milk. Stir in extracts, & mix well. Pour the batter into the prepared bundt pan & bake in preheated 325 degree oven for 90 minutes.
- 3. While cake is baking, prepare glaze by combining all of the glaze ingredients in a heavy sauce pan & stir over low heat, until the sugar has dissolved. Poke holes in the cake with a large tined fork or wooden skewer and slowly drizzle the glaze over the top of cake and allow it to soak in, while cake is still in pan. Let cake cool completely before removing from pan.
- 4. NOTE; When I add nuts to the cake, I pour half of the batter into the cake pan, then sprinkle all the nuts on top of batter, & then add the remaining batter, and bake as directed. This just adds another level of texture to the cake with the crunch from the nuts. You can also dust the nuts with one tablespoon of flour and then add them directly to your batter. Stirring to mix in. Dusting the nuts first, prevents them from sinking to the bottom of the cake, and are more evenly distributed throughout batter.
GLAZED PECAN-RAISIN CAKE
This recipe from reader Carol J. Rhodes of Houston, Texas, is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal with nutmeg, pecans, raisins, and a touch of brandy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.
- In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.
- Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.
- Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.
Nutrition Facts : Calories 592 g, Fat 32 g, Fiber 3 g, Protein 7 g
PECAN POUND CAKE
This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTER PECAN GLAZE
This is the glaze that I made to top my Fresh Apple Cake, but you can use it to top ice cream, pies & other cakes or desserts. I thought it was a good idea to share the glaze recipe by it's self, in the event you just wanted a toasted pecan glaze to compliment a dessert. I love butter pecan & this glaze is quick, simple, easy,...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. Using a small sauce pan add the 1/2 stick butter with chopped pecans or pecan halves. Toast over medium high heat as butter melts, all the while stirring constantly about 5 minutes
- 2. Add the cream & corn syrup to the sauce pan.(Note I combined the cream & corn syrup into a one cup measure before adding it in.
- 3. Stir mixture to combine.
- 4. Add the brown sugar, stir until it is blended into wet ingredients. Bring to a rolling boil. Cook for 2 minutes. STIRRING CONSTANTLY. REMOVE FROM HEAT. Allow to cool just a bit then stir in butter flavored extract, and stir to blend. NOTE- A ROLLING BOIL IS WHEN YOU BRING TO A BOIL AND IT CONTINUES TO BOIL EVEN AS YOU STIR IT.
- 5. Cool until glaze thickens slightly, then carefully drizzle over top of cake and allow it to drizzle down sides of cake while glaze is still slightly warm. Note- If it hardens too much you will need to reheat, so work quickly.
BUTTER PECAN POUND CAKE
This is a decadent pound cake recipe with a wonderful pecan flavor thanks to the ground toasted pecans mixed in the batter. What makes this pound cake extra good is poking holes in the warm cake and pouring a rich butter glaze on top. The smell of the glaze alone is amazing. Make sure to pour the glaze slowly so it gets down into...
Provided by Debbie Bankston
Categories Cakes
Time 1h40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
- 2. In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
- 3. Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
- 4. Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
- 5. Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
- 6. Grind the toasted pecans to a fine grind; set aside.
- 7. I use a stand mixer, but if you don't have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed.
- 8. Now add the flour mixture and begin mixing on low.
- 9. Slowly add the buttermilk, beat about 30 seconds.
- 10. Add vanilla, mix for 3 minutes on medium speed.
- 11. Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
- 12. Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.
- 13. When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN. Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.
- 14. Using a wooden skewer or similar object, poke holes all over cake.
- 15. Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top.
- 16. Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It's prettier this way.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
More about "6 flavor pecan nut glazed pound cake recipes"
SOUTHERN PECAN POUND CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 39Calories 526 per servingCategory Dessert
- Preheat oven to 325F degrees. Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray.
BROWN SUGAR PECAN POUND CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
GLAZED BOURBON PECAN POUND CAKE RECIPE | RECIPES.NET
From recipes.net
6 FLAVOR POUND CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
SOUTHERN BUTTER PECAN POUND CAKE WITH MAPLE GLAZE
From mustlovehome.com
RECIPE | PECAN, CRANBERRY POUND CAKE WITH LEMON …
From fishernuts.com
SOUTHERN BUTTER PECAN POUND CAKE - SOULFULLY MADE
From soulfullymade.com
5/5 (25)Total Time 2 hrsCategory CakesCalories 634 per serving
FAVORITE MINI BUNDT CAKE RECIPES - EDIBLE® BLOG
From ediblearrangements.com
15 BUTTER PECAN BUNDT CAKE MIX RECIPE - SELECTED RECIPES
From selectedrecipe.com
FISHER NUTS | RECIPE | PECAN, CRANBERRY POUND CAKE WITH LEMON …
From fishernuts.com
MAPLE PECAN BUNDT CAKE WITH MAPLE CREAM CHEESE GLAZE
From bonnibakery.com
BUTTER PECAN POUND CAKE | CLASSIC POUND CAKE WITH BUTTER PECAN …
From spicedblog.com
PUMPKIN POUND CAKE WITH MAPLE PECAN GLAZE RECIPE - THE …
From thespruceeats.com
OLD FASHIONED BUTTER PECAN CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
71 SWEET & SAVORY PECAN RECIPES - TASTE OF HOME
From tasteofhome.com
SOUTHERN BUTTER PECAN POUND CAKE > CALL ME PMC
From callmepmc.com
CREAM CHEESE-COCONUT-PECAN POUND CAKE RECIPE | MYRECIPES
From ximeki.hards.dynu.com
LEMON DESSERTS - 32 EASY LEMON DESSERT RECIPES
From dessertsonadime.com
BUTTER PECAN POUND CAKE RECIPE | KITCHN
From thekitchn.com
You'll also love