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
GLAZED CARROTS WITH PECAN, APRICOT, & RAISIN SAUCE - P.C.
I doubled this recipe and it filled an 8x8 2-quart casserole dish. This had visual appeal, making it a good take-along dish. Serve this dish with roasted turkey, chicken, or pork. It has "zing", so gauge your children's taste buds. This recipe won my "appliance cook-off" between the pressure cooker and the crockpot. From Toula Patsalis, "The Pressure Cooker Cookbook".
Provided by KateL
Categories Vegetable
Time 29m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pour orange juice into a pressure cooker.
- Stir in carrots, preserves, raisins, brown sugar, and nutmeg. Secure lid.
- Over MEDIUM-HIGH heat, develop steam to MEDIUM PRESSURE.
- Reduce heat to maintain LOW PRESSURE and cook 3 minutes. Quickly release pressure according to manufacturer's directions. Remove lid.
- Gently stir carrots. Sprinkle cornstarch into 1/2 cup of cooking liquid and stir to mix thoroughly. Cook over medium heat 1 minute.
- Stir in pecans.
Nutrition Facts : Calories 168.5, Fat 4.7, SaturatedFat 0.4, Sodium 60, Carbohydrate 32.6, Fiber 3.3, Sugar 20, Protein 2.1
JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE
This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!
Provided by JimJimmy
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
- In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
- For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g
PECAN CAKE WITH PRALINE GLAZE
Make and share this Pecan Cake With Praline Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 1 ten-inch cake
Number Of Ingredients 16
Steps:
- In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
- In a mixing bowl, cream the butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix well after each addition; fold in pecans and raisin mixture.
- Pour batter into a greased/floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
- Cool in pan 10 minutes; remove to a wire rack.
- To make glaze: combine first 4 glaze ingredients to a saucepan.
- Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
- Remove from heat and stir in pecans; immediately drizzle over cake.
Nutrition Facts : Calories 9356.9, Fat 477.5, SaturatedFat 186.7, Cholesterol 1758.9, Sodium 3325.2, Carbohydrate 1137.1, Fiber 42.7, Sugar 767.7, Protein 114.3
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
OLD-FASHIONED RAISIN CAKE
This is a wonderful cake for the holidays. It fills the house with a heavenly aroma when it's baking.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 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., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 324 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
GLAZED RAISIN SHEET CAKE
This dessert is full of plump raisins and cinnamon. I like it because it's quick and easy to make.-Betty Bonker, Egg Harbor, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside., In a large bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture alternately with reserved raisin liquid. Fold in raisins. Pour into a greased 15x10x -in. baking pan., Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Pour over warm cake and spread evenly. Cool before cutting.
Nutrition Facts :
GLAZED PEAR AND PECAN CAKE
Categories Cake Mixer Egg Fruit Nut Dessert Bake Pear Pecan Fall Winter Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
- Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)
- Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.
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