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Sour Cream Pecan Cake

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
3 tablespoons unsalted butter; softened
1⅛ cups granulated sugar
1½ cups sour cream
2 large eggs
¼ teaspoon pecan flavoring
Caramel Nut Frosting1. Preheat oven to 350ºF.
2. Sift together flour, baking powder, soda and salt; set aside.
3. In a large mixing bowl cream together the butter and sugar.
4. Add well beaten eggs and sour cream.
5. Add flour mixture and mix by hand or electric mixer until well mixed. Pour into 12-inch-by-8-inch-by-2 pan.
6. Bake in a preheated oven for 40 to 50 minutes or until toothpick inserted in center comes out clean
7. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool.
8. When cold, frost Carmel Nut Frosting. Decorate with pecan halves

Caramel Nut Frosting
¼ cup unsalted butter
½ cup brown sugar; firmly packed
¼ cup light cream
1½ cups powdered sugar
⅓ cup Pecan Valley Pecan Pieces
½ teaspoon vanilla

1. Melt butter in saucepan. Add brown sugar; cook over medium heat for 2 minutes, stirring constantly.
2. Add cream; continue stirring and bring to a boil.
3. Remove from heat; blend in powdered sugar and pecans; mix well. Add vanilla. If necessary thin with cream a few drops at a time

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Sour Cream Pecan Pound Cake

6 large eggs; separated
3 cups granulated sugar
1 cup unsalted butter; at room temperature
3 cups all-purpose flour
½ teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
2 cups Pecan Valley Pecan Pieces1. Preheat oven to 325ºF.
2. In a large mixing bowl, beat whites till stiff and set aside.
3. In a medium mixing bowl, cut butter into sugar. Add egg yolks and beat a little.
4. Measure flour; use a small amount to mix with nuts until they are well-floured. Mix soda into flour. Stir flour into butter/sugar/egg mixture. Add sour cream and vanilla. Fold in nuts. Pour batter into greased tube pan.
5. Bake in a preheated oven for approximately 90 minutes or until a wooden pick inserted in center comes out clean.

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Spiced Banana Cake with Pecan Topping

⅔ cups unsalted butter; softened
2⅔ cups granulated sugar
4 eggs
½ cup water
4 bananas; mashed
3⅓ cups cake flour
2 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
2 tablespoons cinnamon
1 cup Pecan Valley Pecan Pieces; finely chopped1. Preheat oven to 350ºF.
2. In a large mixing bowl beat butter sugar, eggs and water until well blended. Stir in bananas.
3. Stir in baking powder, baking soda, 4 teaspoons cinnamon, nutmeg and cloves. Blend well. Spread into spring form pan.
4. In a small mixing bowl combine 2 tablespoons with the pecans; sprinkle evenly over batter.
5. Bake in a preheated oven for 40 to 45 minutes, or until toothpick inserted in center comes out clean.

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Spiced Pecan Cake

6 eggs
2½ cups Bisquick
½ teaspoon cinnamon
1 teaspoon sea salt
½ teaspoon ground cloves
¾ teaspoons baking powder
2 cups granulated sugar
2½ cups Pecan Valley Pecan Pieces
1½ cups milk
1½ cups vegetable oil
¾ cups granulated sugar
½ cup water
1 2-inch strip orange peel
1 2-inch strip lemon peel
½ cinnamon stick
¼ cup honey
½ lemon; juiced
¼ cup Pecan Valley Pecan Pieces
1 teaspoon ground cinnamon1. Preheat oven to 375ºF.
2. In a large mixing bowl, place the eggs, Bisquick, ½ teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2½ cups of chopped pecans, milk and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Pour the batter into a baking pan that is 10-inch-by-14-inches, and 2½ inches deep.
3. Bake the cake in a preheated oven for 45 minutes, or until toothpick inserted in center comes out clean.
4. Remove the cake and let it sit for 2 hours.
5. In a medium saucepan, place the ¾ cups of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes.
6. Add the honey and return the mixture to a boil.
7. Remove the pan from the heat and add the lemon juice.
8. Stir the ingredients together and let the syrup cool.
9. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake.
10. Sprinkle on the ¼ cup of chopped pecans and the ground cinnamon.

Bisquick Substitute
2 tablespoons baking powder
1 tablespoon sugar
2¼ cups flour
5 tablespoons canola oil1. Sift baking powder and sugar into flour. Sift together twice into large mixing bowl.
2. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
3. Store in tightly covered container at room temperature or may be refrigerated.

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Strawberry-Pecan Cake

1 box white or yellow cake mix (approximately 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 3-ounce package strawberry flavored gelatin
½ cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup Pecan Valley Pecan Pieces
Strawberry Cream Cheese Icing

1. Preheat oven to 350ºF.
2. Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended.
3. Stir in 1 cup mashed strawberries and 1 cup pecans.
4. Pour batter into 3 generously greased and floured 8- or 9-inch round layer pans.
5. Bake in a preheated oven for 35 minutes, or until cake tests done*.
6. Spread frosting over cake layers and sides of cake
7. Store cake in an airtight container or wrapping; refrigerate.

Note: Lightly touch cake in the center with a finger; if it springs back, the cake is done.

Strawberry Cream Cheese Icing
1 8-ounce package cream cheese, room temperature
½ stick margarine (2 ounces), room temperature
1 teaspoon pure vanilla extract
½ cup Pecan Valley Pecan Pieces
½ cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1½ pounds)

1. To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved.
2. Stir in drained strawberries and pecans.
3. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.

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Streusel Topped Coffee Cake

2 cups all-purpose flour; unsifted
2 teaspoons baking powder
½ teaspoon sea salt
¼ cup unsalted butter or margarine
¼ cup granulated sugar
1 egg
½ cup milk
1½ cups None Such Ready-to-Use Mincemeat
½ cup Pecan Valley Pecan Pieces1. Preheat oven to 375ºF.
2. Sift together flour, baking powder and salt; set aside.
3. In a large mixer bowl beat butter and sugar until fluffy; beat in egg.
4. On low speed add milk alternately with dry ingredients; blend well.
5. Stir in None Such and pecans. Spread batter in greased 9-inch square baking ban. Sprinkle with streusel topping.
6. Bake in a preheated oven for 35 to 40 minutes or until or until toothpick inserted in center comes out clean. Serve warm

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Streusel-Filled Coffee Cake

You can make this cake a day ahead, refrigerate it overnight, and bake it the next morning. Just take it out of the refrigerator 30 minutes before baking, and allow an extra 5-10 minutes in the oven. It also freezes well.

3 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon sea salt
1½ cup granulated sugar
½ cup shortening
2 eggs, lightly beaten
1 cup milk
2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
¾ cups brown sugar; firmly packed
¾ cups Pecan Valley Pecan Pieces
3 tablespoons all-purpose flour
1 tablespoon cinnamon

1. Preheat oven to 350ºF.
2. Combine first four ingredients in a large bowl, and cut in shortening with a pastry blender until mixture has the consistency of cornmeal.
3. In a separate bowl, combine eggs, milk, and vanilla. Add shortening mixture, and blend until just mixed. Do not over mix. Spoon half the batter into a well-greased and floured 9-inch-by-13-inch pan, making sure the top of the dough is even and fills the corners of the pan.
4. Combine melted butter and remaining ingredi­ents to make streusel mixture. Sprinkle half of mixture over batter in pan. Spoon remaining bat­ter on top (don’t worry if batter doesn’t cover completely). Sprinkle remaining streusel mixture on top.
5. Bake in a preheated oven for 25 to 30 minutes, or until done.
6. Cut into rectangles, and serve imme­diately.

Yield: 15-20 servings

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West Texas Pecan Cake

¾ cups unsalted butter; melted
1½ cups granulated sugar
1½ teaspoons vanilla
3 egg yolks
½ cup plus 1 tablespoon Hershey’s Cocoa
½ cup unsifted all-purpose flour
3 tablespoons vegetable oil
3 tablespoons water
¾ cups Pecan Valley Pecan Pieces; finely chopped
3 egg whites; room temperature
⅛ teaspoon cream of tartar
⅛ teaspoon sea salt
1 recipe Royal Glaze
Pecan Valley Pecan Halves for garnish1. Preheat oven to 350ºF.
2. Line bottom of 9-inch spring form pan with aluminum foil; butter foil and side of pan. Set aside.
3. Combine cup melted butter, the sugar and vanilla in large mixer bowl; beat well. Add egg yolks, one at a time, beating well after each addition.
4. Blend in cocoa, flour, oil and water; beat well. Stir in chopped pecans.
5. Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture. Pour into prepared pan.
6. Bake in preheated oven for 45 minutes or until top begins to crack slightly (Cake will not test done in center)
7. Cool 1 hour. Cover; chill until firm. Remove side of pan.
8. Prepare Royal Glaze. Pour over cake, allowing glaze to run down side. With narrow metal spatula, spread glaze evenly on top and side. Allow to harden.
9. Garnish with pecan halves.

Serves 10 to 12.Royal Glaze
8 ounce (8 squares) semi-sweet baking chocolate; broken into pieces; *
½ cup heavy cream; or whipping cream

Note: You may substitute 1⅓ Cups Hershey’s Semi Sweet Chocolate Chips for the baking chocolate.

1. Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do NOT boil. Remove from heat.
2. Cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes.

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Whole-Wheat Pecan Crumb Cake

1 cup Pecan Valley Pecan Pieces
⅓ cup brown sugar; firmly packed
1 teaspoon cinnamon
¾ cups powdered sugar
2 tablespoons water
2 cups whole-wheat flour
1 cups granulated sugar
3 teaspoons baking powder
½ teaspoon sea salt
1 cup milk
⅓ cup unsalted butter
1 egg1. Preheat oven to 350ºF. Grease and flour 2 8- or 9 inch round cake pans.
2. In small bowl mix nuts, brown sugar and cinnamon. Set aside.
3. Lightly spoon flour into measuring cup; level off, in large bowl, combine flour, sugar, baking powder, salt, milk, margarine and egg. Mix at low speed until moistened. Beat 2 more minutes at medium speed.
4. Spread ¾ cups batter into each cake pan. Sprinkle ¼ of nut and sugar mix evenly over batter in each pan. Carefully spread remaining batter on top of nut and sugar mixture in pan. Then, spread remaining nut and sugar mixture on top of batter in pan.
5. Bake in a preheated oven for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly.
6. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes.

Note: Cake can be baked in 13-inch-by-9 inch pan 25 to 30 minutes or until done.

Makes 2 cakes 6 to 8 servings each

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Zucchini and Pecan Cake

1½ cups Pecan Valley Pecan Meal
2 medium zucchini; unpeeled; ends trimmed
¼ cup cornstarch
¼ cup brown rice flour
1 teaspoon baking powder
Pinch sea salt
3 large eggs
¾ cups granulated sugar
2 tablespoons diced candied lemon peel; finely minced
Powdered sugar1. Preheat oven to 350ºF. Butter the sides of an 8-inch-by-2-inch cake pan, line the base with a circle of baking parchment and butter the parchment.
2. Using a nut mill, grind zucchini into fine shreds. There should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and press out the liquid.
3. In a large mixing bowl combine cornstarch, rice flour, baking powder and salt; set aside.
4. In another bowl beat eggs with sugar until lemon-colored and very thick. A lifted beater should leave a slowly dissolving trail of batter.
5. Using a large rubber spatula, lightly fold in pecan meal and minced lemon peel, as though mixing a soufflé. Fluff up zucchini shreds and fold in.
6. Sift cornstarch-flour mixture over batter and quickly fold in, retaining as much volume as possible. Pour into prepared pan (the batter will be loose).
7. Bake in a preheated oven for 40 minutes, or until toothpick inserted in center comes out clean.
8. Let cool in pan for 10 minutes before un-molding onto a rack. Peel off paper, reverse onto rack right side up and let cool completely. Dust with powdered sugar before serving.

Serves 8

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