MEXICAN WEDDING CAKES
As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! -Sarita Johnston, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Provided by Leslie41
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
- Mix 2 cups white sugar, flour, and salt in a mixing bowl.
- Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
- Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
- Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
- While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g
MEXICAN PECAN-HONEY CAKE
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°. Grease the bottom of a 9-inch round cake pan. Line bottom with a circle of parchment or waxed paper. Grease the bottom and sides of the pan. Put pecans in the food processor and with brief pulses process until finely ground. (It will yield about 1 cup.) 2. Transfer the nuts to a medium bowl and thoroughly mix with the flour, baking powder, cinnamon, allspice, and salt. Reserve. 3. Wipe out the food processor with a paper towel. Process the butter and sugar until light and fluffy, about 15 seconds. Scrape down sides of bowl. Add eggs and process about 10 seconds. Add milk and process about 5 seconds. Scrape down the sides of the bowl. Add the reserved flour and nut mixture. Pulse 10 to 12 times, or until blended to a smooth batter. Do not overmix. 4. Transfer the batter to the prepared cake pan. Bake 30 to 35 minutes, or until tester inserted in the center of the cake comes out clean. 5. Meanwhile, prepare the syrup. In a small saucepan, boil sugar and water about 1 minute. Stir in honey and lemon juice. Reserve. 6. When cake is done, cool cake in the pan on a rack 5 minutes. Then invert onto the rack. Remove liner. Invert cake again right-side up onto a plate and spoon syrup gradually over the warm cake. (The syrup will be absorbed into the cake.) Allow to sit about 30 minutes before serving to allow absorption serve at room temperature. Store, covered, at room temperature for 4 to 5 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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
HONEY PECAN CHEESECAKE
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! -Tish Frish, Hampden, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
More about "mexican pecan honey cake recipes"
PECAN CAKE WITH HONEY BUTTERCREAM | RICARDO
From ricardocuisine.com
4/5 (38)Calories 765 per servingCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of two 8-inch (20 cm) springform pans with parchment paper.
PANQUE DE NUEZ (PECAN POUND CAKE)
From inmamamaggieskitchen.com
5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 382 per serving
HONEY ROASTED PECANS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PECAN AND CINNAMON HONEY CAKE - RECIPE | SPICE …
From spicetrekkers.com
BEST HONEY PECAN CAKE RECIPE - HOW TO MAKE HONEY …
From food52.com
HONEY CAKE WITH WHISKEY AND PECANS - THIS IS HOW I COOK
From thisishowicook.com
PECAN PIE CAKE (OVEN RECIPE) - RECIPES THAT CROCK!
From recipesthatcrock.com
DELICIOUS HOLIDAY HONEY PECAN CAKE - PARADE: …
From parade.com
20 MEXICAN CAKE RECIPES THAT GO BEYOND TRES LECHES
From insanelygoodrecipes.com
5/5 (2)Published May 31, 2022Category Desserts, Recipe Roundup
- Tres Leches Cake. First, let’s start with the one that everyone knows. Tres leches – “three milk” – cake is supremely moist, sweet, and light. The icing is soft and fluffy, and the cake is delightfully milky.
- Chocoflan Impossible Cake. This intricately layered cake looks too good to be true. You’ve probably heard of flan before, right? This dessert stacks a layer of wiggly flan on top of an indulgent chocolate cake layer.
- Mexican Churro Cake. Do you love sweet and cinnamony churros? Of course you do! Who doesn’t?! This recipe takes all the best things about churros and turns them into a tender, tasty cake.
- Mexican Chocolate Cake. This soft, moist cake combines several flavor profiles into one delicious dessert. Every bite is full of chocolate, coffee, and cayenne pepper.
- Mexican Chocolate Cake with Cinnamon Frosting. Here’s another sweet and spicy Mexican chocolate cake. Unlike the one above, this one has cinnamon frosting.
- Pastel De Elote (Sweet Corn Cake) Your eyes aren’t deceiving you; there is corn in this cake. But it’s not cornbread. Instead, it’s 100% pure cake – sweet, buttery, and delectable.
- Sopapilla Cheesecake. This spongy, sweet, and tangy cake is unbelievably simple to make. You’ll need just seven ingredients, and the hands-on work is minimal.
- Mexican Lime Maria IceBox Cake. Looking for something a bit brighter and zestier? Try this lime icebox cake instead! You’ll make it with just five ingredients, and there’s no cooking involved.
- Mexican Jelly Roll. Spongy, sticky jelly rolls are always a hit, no matter the occasion. This Mexican cake roll is no exception, and it even has a little more oomph.
- Peach Cake Roll. This lovely peach cake roll requires even less time to make! From start to finish, it takes just 35 minutes. It’s light, cool, and very peachy.
EASY SWEET AND MOIST HONEY PECAN CAKE RECIPE - ALL WE EAT
From allweeat.com
Cuisine RussianTotal Time 1 hr 40 minsCategory DessertsCalories 383 per serving
HONEY PECAN CAKE - RECIPE - COOKS.COM
From cooks.com
EASY MEXICAN WEDDING COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE MEXICAN WEDDING COOKIES | TASTE OF HOME
From tasteofhome.com
22 MEXICAN CAKE RECIPES THAT ARE EASY AND DELICIOUS
From whatayummy.com
MEXICAN PECAN HONEY CAKE RECIPES RECIPE - RECIPERT.COM
From recipert.com
PECAN HONEY CAKE RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
MEXICAN FRUIT CAKE (CRUSHED PINEAPPLE CAKE) - THE SIMPLE PARENT
From thesimpleparent.com
BUTTER PECAN POKE CAKE - THE COUNTRY COOK
From thecountrycook.net
SOUTHERN BUTTER PECAN POUND CAKE - SOULFULLY MADE
From soulfullymade.com
You'll also love