Pecan Cajun Cake Recipes

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.

Steps:

• In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan.
• Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly.
• Add baking powder and nutmeg to rest of flour and reserve.
• At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately, ending with flour. Blend well.
• Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites.
• Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven.
• Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.

Steps:

• Heat oven to 350.
• In a large bowl sift together flour,1 1/2 cups sugar,salt and baking soda.
• Add eggs,pineapple and juice.
• Mix at low speed until blended.
• Pour into pan (I use a long square pan) and bake 30-35 minutes.
• Topping: In a medium sized pan combine the evaporated milk,sugar and butter.
• Bring to a low boil.
• Add pecans and coconut.
• Reduce heat and let simmer while cake is baking.
• Spoon over hot cake.