Pecan Wine Cake Recipes

Steps:

• 1. Preheat oven to 300 degrees. grease and lightly flour a 9 inch tube pan. In a medium bowl, stir together brown and granulated sugars. set aside.
• 2. In a large bowl, beat butter with an electric mixer on med. to high speed for 30 seconds. Add half of the sugar mixture. beat on high speed about 6 minutes or until nice and smooth. scraping sides of bowl occasionally.
• 3. In another large bowl. beat eggs with a wire whisk about 5 minutes or until light and fluffy. Gradually whisk the remaining sugar mixture into beaten eggs. Continue whisking until mixture becomes smooth and creamy. Add egg mixture to butter mixture, whisking until smooth.
• 4. In another bowl stir together flour, mace (or alspice or nutmeg) and salt.Alternately add flour mixture and wine to butter mixture, beating with a wooden spoon after each addition. Stir in pecans. Pour batter into the prepared pan, spreading evenly. Place pan on a baking sheet.
• 5. Bake for 1 3/4 to 2 hours or until top is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. remove cake from pan, cool completely on rack.
• 6. Make-ahead tip: For best flavor, wrap and chill cake overnight before serving. Store in refridge. Do not freeze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
• In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
• Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

Steps:

• 1. 1)Preheat oven to 325 degrees 2)Spray tube pan with non-stick cooking spray 3)Mix cake ingredients well; leaving out pecans 4)Put pecans on the bottom of tube pan 5)Pour in cake batter 6)Bake for 1 hour and 10 minutes
• 2. GLAZE: 1)Bring all ingredients to a boil for 2-3 minutes 2)Take pan off heat and add 1/4 cup white wine that was set aside 3)Set completed glaze aside until cake is done baking 4)Spoon 3/4 of glaze mixture onto cake while still in pan,let set for 10 minutes 5)Put cake in a dish 6)Pour remaining glaze ontop of cake.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
• Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
• Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
• Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

Steps:

• To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
• Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
• To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.

Steps:

• Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
• Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
• Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
• To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Steps:

• 1. Preheat the oven to 300°F. Butter and lightly flour a 9-inch (12-cup) fluted tube pan; set aside. 2. In a medium bowl, combine the sugars; set aside. In a large bowl, beat the butter with an electric mixer until soft and fluffy. Add half of the sugar mixture to the creamed butter. Increase mixer speed; beat mixture until smooth. Set aside. 3. In a large bowl, beat the eggs with a whisk (I used an electric handheld mixer) until light and fluffy (about 5 minutes). Gradually whisk the remaining sugar mixture into the eggs. Continue whisking until consistency is smooth and creamy. Add this mixture to the butter mixture; whisk until smooth. 4. In another large bowl, combine flour, mace, and salt. Alternately add the flour mixture and the wine to the butter-and-egg mixture; mix well with a wooden spoon after each addition. Stir in pecans. 5. Pour the batter into the prepared pan; place on a baking sheet. Bake in the preheated oven for 1 hour and 45 minutes to 2 hours or until the cake is golden and a knife comes out clean when inserted. Cool cake in pan for 30 minutes. Turn out on a wire rack and cool completely. If desired, sprinkle powdered sugar over the cake. Makes 16 to 20 servings.