Butter Pecan Pound Cake With Caramel Glaze Recipes

CARAMEL PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired.

BUTTER PECAN POUND CAKE WITH CARAMEL GLAZE

Steps:

• 1. Bake at 325 degrees for 1 hour or until tooth pick comes out of cake clean when testing Grease and flour an angel food cake pan or a bundt pan
• 2. In a large bowl mix together cake flour, sugar, baking powder, baking soda, salt. Then add buttermilk, eggs, sticks of butter, and vanilla extract. Mix for 2 minutes then fold in chopped pecans.
• 3. Pour into the greased pan and bake for 1 hour or until a tooth pick comes out clean when you test for doneness. Let the cake cool for 15 minute - ½ hour then remove.
• 4. Caramel Glaze Directions
• 5. In a sauce pan add butter and let it melt then add brown sugar and milk. Stirring constantly, bring to a boil for 2 minutes then remove from heat. Stir in the vanilla extract and stir for about 1 minute. Spoon or pour glaze over the cake. Enjoy!

BUTTERY POUND CAKE WITH SALTY CARAMEL GLAZE

Steps:

• Cake: Preheat the oven to 350 degrees and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper and dust with flour; remove any excess flour.
• Whisk together the flours, baking powder, and salt in a medium bowl.
• Beat the butter and granulated sugar on high speed until fluffy, 4 to 5 minutes, in the bowl of a stand mixer fitted with the paddle attachment.
• Add the vanilla and beat until incorporated, about 15 seconds. Scrape down the sides and bottom of the bowl.
• With the mixer on medium-low speed, add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds. Turn the mixer to low speed and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
• Transfer batter to prepared pan, smooth top with an offset spatula, and bake until a skewer inserted into the center comes out with a few moist crumbs, 55 to 65 minutes. (If top of cake begins to darken too much before it is done in the middle, tent pan with aluminum foil and continue baking.) Place pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen cake from sides of the pan, pull up on parchment paper to lift cake out of pan, and place it directly on cooling rack.
• Salty Caramel Glaze: Stir together the brown sugar, cream, and butter in a medium saucepan over low heat. When butter is half melted, increase heat to medium-high and bring mixture to a boil. Whisking constantly, boil mixture for 1 1/2 minutes. Remove from heat, whisk vigorously for 1 minute to release excess heat, and add 3/4 teaspoon fleur de sel. Let cool 5 minutes.
• Sift in 1/4 cup confectioners' sugar and whisk until combined. Continue adding confectioners' sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners' sugar.
• Place cake on wire rack set over rimmed baking sheet covered in parchment (to catch the excess caramel). Use a bamboo skewer to poke holes in cake. Pour warm caramel glaze over cake to cover. Sprinkle evenly with remaining 1 teaspoon fleur de sel. Let cool 15 to 20 minutes before serving.

CARAMEL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
• Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
• Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
• To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.

FRESH APPLE CAKE WITH BUTTER PECAN GLAZE

Steps:

• Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
• COMBINE flour, cinnamon, baking soda and salt; set aside.
• BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
• Stir in apples, pecans, and vanilla.
• POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
• Butter Pecan Glaze.
• MELT butter in small saucepan; add pecans.
• COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
• BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
• COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.

PECAN CAKE WITH PRALINE GLAZE

Steps:

• In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
• In a mixing bowl, cream the butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Mix well after each addition; fold in pecans and raisin mixture.
• Pour batter into a greased/floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
• Cool in pan 10 minutes; remove to a wire rack.
• To make glaze: combine first 4 glaze ingredients to a saucepan.
• Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
• Remove from heat and stir in pecans; immediately drizzle over cake.

CARAMEL PECAN POUND CAKE

Steps:

• Cream butter and sugar add eggs one at a time.
• then add vanilla.
• next add a little at a time of the the flour mixed with the baking powder and salt.
• then add buttermilk and pecans.
• pour into a pre-greased and floured bundt pan or tube pan.
• Bake at 350F for 1 hour.
• let cake cool.
• for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
• add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
• enjoy!