Toasted Butter Pecan Cake Recipe – YUM!!
Make a special cake that not only has that “wow factor” look, but tastes extra delicious. This Toasted Butter Pecan Cake Recipe is filled with nuts, cream cheese and yummy goodness! I love that it has an old fashioned feel in that it could be something my grandma would have made.
Pecans make any dessert go up a “level” on the scale of desirability for desserts in my book. While any kind of pecans can be delicious, toasting them brings out their mellow, nutty flavor.
Our recipe includes simple instructions for toasting your pecans in a skillet right on the stove top. This process takes less than 5 minutes and is much quicker than toasting them in the oven – plus you can keep an eye on them the whole time to ensure that they don’t burn.
This cake is awesome to bring to a potluck dinner or if you’re asked to bring a dessert to a dinner party. It always looks (and tastes) impressive! Layered cakes can be tricky to transport, but a cake carrier makes it easy. I like this handy dandy carrier because it is sturdy, has a convenient handle and is only around $10!! It’s well worth it to protect your prize-winning cake.
INGREDIENTS:
How to Make a Butter Pecan Cake:
1) In a small heavy skillet, melt 1/4 cup butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
2) In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3) For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.
4).....................................
for full recipes please see : thriftyjinxy.com
Pecans make any dessert go up a “level” on the scale of desirability for desserts in my book. While any kind of pecans can be delicious, toasting them brings out their mellow, nutty flavor.
Our recipe includes simple instructions for toasting your pecans in a skillet right on the stove top. This process takes less than 5 minutes and is much quicker than toasting them in the oven – plus you can keep an eye on them the whole time to ensure that they don’t burn.
This cake is awesome to bring to a potluck dinner or if you’re asked to bring a dessert to a dinner party. It always looks (and tastes) impressive! Layered cakes can be tricky to transport, but a cake carrier makes it easy. I like this handy dandy carrier because it is sturdy, has a convenient handle and is only around $10!! It’s well worth it to protect your prize-winning cake.
INGREDIENTS:
- CAKE:
- 1-1/4 cups butter, softened, divided
- 2 cups chopped pecans
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- FROSTING:
- 2 pkg. (8 ounces each) cream cheese, softened
- 1 cup butter, softened
- 1 pkg (2 pounds) confectioners’ sugar
- 2 tsp vanilla extract
- 2 to 3 tbls. milk
- 2/3 cup chopped pecans, toasted
How to Make a Butter Pecan Cake:
1) In a small heavy skillet, melt 1/4 cup butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
2) In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3) For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.
4).....................................
for full recipes please see : thriftyjinxy.com
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