Pecan Recipes | Cakes RSS feed for this section

Pecan Christmas Cake

½ cup unsalted butter
4 eggs; separated
2 cups cake flour; sifted
¾ teaspoons sea salt
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons baking powder
½ cup milk
1 cup Pecan Valley Pecan Pieces; fine chopped1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter and sugar until light and fluffy.
3. Beat in egg yolks all at once. Add vanilla.
4. Sift dry ingredients together. Set aside 1 cup of the dry ingredients. Add the remaining flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients.
5. Mix together, the reserved flour and the nuts, and stir into the batter, mixing just until blended.
6. In another bowl beat the egg whites until stiff, but not dry. Fold them into the batter. Pour batter into a 9-inch-by-5-inch greased and floured loaf pan, or 3 quart mold.
7. Bake in a preheated oven for 50 to 60 minutes, or until toothpick inserted in center comes out clean.
8. Frost with your favorite icing.

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Pecan Coffee Cake

3 cup all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon sea salt
1⅛ cup milk
4 egg whites; beaten stiff
1 cup brown sugar; firmly packed
2 teaspoons cinnamon
¾ cup all-purpose flour
¾ cup unsalted butter
2 cup Pecan Valley Pecan Pieces
1¾ cup granulated sugar
¾ cup unsalted butter1. Preheat oven to 350ºF.
2. In a large mixing bowl sift together flour, baking powder, and sea salt. Add sifted ingredients alternately with milk. Fold in egg whites beaten stiff. Pour into large baking pan.
3. In a large mixing bowl mix brown sugar, cinnamon, flour, and butter together it forms pea-sized crumbs. Blend in pecans. Spread over the top of batter
4. Bake in a preheated oven for 40 to 50 minutes. Cut into squares.
5. Prepare topping: cream sugar and butter until soft and smooth.

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Pecan Filled Angel Cake

1 10-inch angel food cake
1 quart butter pecan ice cream; softened
1 cup heavy cream
¼ cup granulated sugar
⅓ cup Pecan Valley Pecan Pieces; chopped1. Place cake on board or heavy foil. With electric knife, slice a layer of cake about 1 inch from top; set aside. Make a hollow in cake by cutting down into it 1 inch from the outer edge and 1 inch from the middle hole, leaving a substantial 1-inch base on bottom of cake. Remove excess cake to form a cavity.
2. Spoon ice cream into cavity in cake; replace top of cake and press down against ice cream. Wrap cake in foil and freeze until firm but not hard (about 2 hours).
3. Whip cream until soft peaks form. Add sugar, whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans.
4. Freeze for at least ½ hour longer. Cut into wedges with electric knife.

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Pecan Layer Cake

½ pounds unsalted butter
2 cups granulated sugar
5 eggs; separated
3 cups cake flour
2 tablespoons cocoa
1 cup buttermilk
½ teaspoon baking soda; stir in buttermilk
2 cups Pecan Valley Pecan Pieces
½ teaspoon vanilla or pecan flavoring
Pecan Filling

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter with sugar. Add egg yolks and then beat.
3. In another bowl sift cocoa with cake flour and add alternately to butter mixture with buttermilk (mixed with soda).
4. Add nuts and flavoring; mix thoroughly.
5. In another bowl beat egg whites until they hold peaks and fold in last.
6. Pour in 3 greased and floured cake pans.
7. Bake in a preheated oven for about 25 minutes or until toothpick inserted in center comes out clean.
8. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool.
9. When cold, frost with a butter cream frosting. Decorate with pecans.
Pecan Filling
2 sticks unsalted butter
1 pounds powdered sugar
1 teaspoon vanilla flavoring
Canned milk; if needed
1 tablespoon Pecan Valley Pecan Pieces1. in a large mixing bowl soften 2 sticks butter and beat in powdered sugar, vanilla flavoring and (if needed) enough canned milk to make it of spreading consistency. Mix well.
2. Spread between layers, on top and sides of cake. Sprinkle a tablespoon of chopped pecans on top.

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Pecan Pound Cake

1 cup unsalted butter or margarine; softened
2 cups granulated sugar
6 eggs; separated
3 cups cake flour
¼ teaspoon soda
1 cup plain yogurt or sour cream
2 cups Pecan Valley Pecan Pieces1. Preheat oven to 300ºF.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about ¼ cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour, and fold into batter.
3. Spoon batter into a greased a floured 10-inch tube pan or Bundt pan.
4. Bake in preheated oven 90 minutes or until toothpick inserted in center comes out clean.
5. Cool 15 minutes before removing from pan.

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Pecan Praline Cake

½ cup unsalted butter; at room temperature
½ cup light brown sugar; firmly packed
2 eggs; beaten to blend; room temperature
2½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup maple syrup
½ cup hot water
Maple Pecan Pralines
Maple Whipped Cream

1. Preheat oven to 350ºF. Grease two 8- to 9-inch round cake pans.
2. Using electric mixer, cream butter and brown sugar. Beat in eggs in thin stream.
3. Combine flour, baking powder and baking soda in another bowl.
4. Alternate adding dry ingredients, syrup and hot water to butter mixture, blending until smooth. Pour into prepared pans.
5. Bake in a preheated oven for about 30 minutes until tester inserted in center comes out clean.
6. Cool completely. Wrap; chill thoroughly.
7. To assemble: cut off top crusts from cake layers. Set 1 layer on platter. Spread lightly with whipped cream. Sprinkle lightly with pralines. Top with second cake layer. Spread top and sides lightly with whipped cream. Spoon remaining whipped cream into pastry bag fitted with star tip. Pipe lattice design atop cake; pipe border around bottom edge of cake. Press pralines onto sides; sprinkle any remainder on top.
8. Serve chilled or at room temperature.
Maple Pecan Pralines
1 cup maple syrup
1 cup Pecan Valley Pecan Pieces1. Lightly grease baking sheet. Boil syrup in heavy small saucepan until candy thermometer registers 300ºF (hard-crack stage). Remove from heat.
2. Stir in pecans. Pour onto prepared sheet. Cool until set.
3. Transfer to food processor and mix to fine powder.

Maple Whipped Cream
2 cups whipping cream
6 tablespoons powdered sugar
1 teaspoon maple extract; or up to double this amountIn a large mixing bowl beat cream with sugar and extract to stiff peaks.

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Pecan Spice Cake with Lemon Curd

2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon pepper
½ teaspoon sea salt
1 egg
½ cup granulated sugar
½ cup unsalted butter; melted and cooled
1 tablespoon grated lemon peel
¾ cups hot water
⅓ cup un-sulfured molasses
⅓ cup honey
1 cup Pecan Valley Pecan Pieces
Lemon Curd

1. Preheat oven to 350ºF. Butter 8-inch square baking dish.
2. Sift flour, baking soda, ginger, cinnamon, pepper and salt together.
3. In a large mixing bowl whisk egg and sugar to blend. Whisk in butter and lemon peel.
4. In another bowl, combine hot water, molasses and honey. Add to butter mixture alternately with dry ingredients, beginning and ending with dry ingredients. Mix in pecans. Transfer to prepared dish.
5. Bake in a preheated oven for about 50 minutes until springy to touch.
6. Cool cake slightly on rack. Cut cake into squares. Serve warm or at room temperature, spooning lemon curd over each piece.Servings: 8

Lemon Curd
3 large eggs
⅓ cup fresh lemon juice (2 to 3 lemons) Do not use the bottled lemon juice.
¾ cup granulated sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces
1 tablespoon lemon zest*1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking constantly to prevent it from curdling, until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream). This will take about 10 minutes.
2. Remove from heat and immediately pour through a fine strainer to remove any lumps.
3. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
4. Add the lemon zest, cover, and let cool to room temperature. The lemon curd will continue to thicken as it cools. Covering the lemon curd with plastic wrap prevents a skin from forming on the surface.

Note: Lemon Zest is the yellow outer rind of the lemon that contains the fruit’s flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

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Pecan Torte

2 cups whipping (heavy) cream
¼ cup brown sugar; firmly packed
½ cup Pecan Valley Pecan Pieces; finely chopped
33 graham crackers; (each 2½-inches square)
Strawberry Sauce1. In a large chilled mixing bowl beat whipping cream and brown sugar until stiff. Fold in pecans.
2. Spread small amount of whipped cream mixture on each of 3 crackers. Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate.
3. Spread rectangle with about ¼ cup whipped cream mixture. Layer with 3 crackers. Repeat layers 9 times.
4. Gently press torte together. Carefully turn torte on its side with spatula so crackers are vertical.
5. Frost sides and top with remaining whipped cream mixture.
6. Refrigerate at least 6 hours (torte will mellow and become moist).
7. Slice and serve with Strawberry Sauce

Strawberry Sauce
2 cups frozen strawberries
⅓ cup granulated sugar
3 tablespoons Balsamic vinegar

1. Combine strawberries, sugar and Balsamic vinegar in food processor or blender.

2. Process until mixture is smooth and creamy.
3. Refrigerate until ready to serve.
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Pecan Valley Pound Cake

½ cup shortening
1 cup milk
1 cup unsalted butter
¼ teaspoon sea salt
3 cups granulated sugar
¼ teaspoon baking powder
5 eggs
2 tsp vanilla
3 cups cake flour
1 cup Pecan Valley Pecan Pieces1. In a large mixing bowl, cream butter and shortening thoroughly. add sugar, ½ cup at a time. Beat until light.
2. Add eggs, one at a time, beating after each addition.
3. Add 2 cups flour alternately with milk containing flavoring.
4. Add the last 1 cup flour containing salt and baking powder.
5. Stir in 1 cup finely chopped pecans. The batter will be thick and fluffy. Spoon into tube pan, which has been lightly greased and floured.
6. Place the cake in cold oven on middle shelf. Turn oven to 350ºF. Don’t open door for 1¼ hours. Allow cake to cool in pan on wire rack

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Pecan-Spice Cake

½ cup unsalted butter
1 cup brown sugar; firmly packed
½ cup granulated sugar
2 eggs; or 1 whole egg; plus 2 yolks
1¾ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon sea salt
½ teaspoon freshly grated nutmeg
½ teaspoon allspice
⅔ cups sour milk
¾ cups Pecan Valley Pecan Pieces
Bake-On-Meringue

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream together butter and sugars.
3. Add eggs one at a time, beating well after each addition.
4. Sift dry ingredients and stir in alternately with sour milk.
5. Blend in nuts. Spread in greased and floured 13-inch-by-9-inch-by-2-inch pan.
6. Top the batter with Bake-On-Meringue.
7. Bake in a preheated oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean.
Bake-On-Meringue
2 egg whites
⅛ teaspoon cream of tartar
1 cup brown sugar; firmly packed
¼ cup Pecan Valley Pecan Pieces1. In a large mixing bowl beat egg whites until frothy.
2. Add cream of tartar, and then gradually beat in brown sugar. Continue to beat until stiff.
3. Spread over unbaked cake batter in pan. Sprinkle with finely chopped pecans.
4. Bake with cake as directed.

Makes enough to cover one 13-inch-by-9-inch cake

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