GEORGIA CORNBREAD CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 513.5 calories, Carbohydrate 49.2 g, Cholesterol 62 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 226.9 mg, Sugar 35.4 g
GEORGIA PECAN CAKE
I found this recipe in an old Southern Cookbook many years ago. Even though it is a little time consuming it is well worth it for those special occasions.
Provided by Rhonda Schmidt
Categories Cakes
Time 2h35m
Number Of Ingredients 16
Steps:
- 1. Using an electric mixer (preferably stand alone type), cream together the margarine, shortening, and sugar for 15 minutes on medium speed. Add the egg yolks and continue to mix on low for 5 minutes.
- 2. Sift the flour and baking soda together 3 times and add to the mixing bowl alternately with the buttermilk, beginning and ending with the flour.
- 3. Turn off the mixer and fold in the vanilla, coconut, and pecans.
- 4. Beat the egg whites until stiff and gently fold into the cake batter.
- 5. Divide the mixture into 3 greased and floured 9 " cake pans. Bake at 350 for 30-35 minutes, or until cake springs back when touched lightly in center.
- 6. Cool for 15 minutes on a rack before turning the layers out of the pans and leaving to cool completely.
- 7. While the cakes are cooling, prepare the icing.
- 8. Cream together all of the ingredients, except the pecans. When the cakes are completely cool, spread the icing thickly on top of each layer and sprinkle the top with the chopped pecans.
- 9. It may not take quite 2 hours...but there are several waiting periods. Enjoy this delicious cake.
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
GEORGIA PECAN MIST CAKE
Make and share this Georgia Pecan Mist Cake recipe from Food.com.
Provided by Dan-Amer 1
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Beat the egg whites and salt together until foamy. Gradually add the sugar and beat until stiff, but not too dry.
- Beat the egg yolks until thick.
- Fold the egg yolks into the whites, then gently fold in the pecans.
- Bake in a tube pan in a preheated 350 F oven for 50 minutes.
- This cake freezes well.
Nutrition Facts : Calories 4775.4, Fat 295.4, SaturatedFat 38.9, Cholesterol 2538, Sodium 2006.9, Carbohydrate 468.3, Fiber 31.4, Sugar 428.8, Protein 105.5
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Ratings 2Category Dessert, Cake
- Preheat oven to 350°F. Line bottom and sides of a 9-inch springform pan with parchment paper, allowing 1 to 2 inches excess to hang over sides.
- Working in batches, process pecans in a food processor until finely ground like coarse sand, 15 to 20 seconds. (Do not over process to a paste.) Set pecans aside.
- Beat egg whites and salt in bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy and opaque, 1 to 2 minutes. With mixer running on medium speed, add powdered sugar, gradually increasing speed to high, and beat until stiff, glossy peaks form, about 5 minutes.
- Beat egg yolks in a large bowl with an electric mixer on high speed until thick, fluffy, and pale yellow, 4 to 5 minutes. Fold one-third of the beaten whites into yolks until just combined; fold in remaining beaten whites until just combined. Fold in ground pecans until just combined. Pour batter into prepared pan.
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Ratings 4Category DessertCuisine AmericanTotal Time 40 mins
- Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
- Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy - about 1 minute. Add the sugars and beat on high speed for 3 full minutes until creamed together fairly well. Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Make sure not overmix the batter.
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- Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
- Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
- In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
- Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
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