CAJUN CRAB CAKES
Provided by The Hearty Boys
Categories appetizer
Time 40m
Yield 16 small crab cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees F.
- Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
- Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
- Mix all ingredients together and store in an airtight container.
PINEAPPLE AND COCONUT CAJUN CAKE
Steps:
- Heat the oven to 350 F.
- Grease and flour a 9-by-13-by-2-inch baking pan.
- In a mixing bowl with an electric mixer, beat the eggs with the pineapple until well blended.
- In another bowl, combine the flour, sugar, salt, and baking soda. Whisk or stir the dry ingredients to blend thoroughly.
- Stir the dry ingredients into the first mixture; blend well.
- Spread the batter in the prepared pan and bake in the preheated oven for about 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Make topping (below) while the cake is baking. Topping
- In a saucepan over medium heat, combine the butter, granulated sugar, and evaporated milk; bring to a boil. Reduce the heat to low and boil gently for 10 minutes.
- Remove the saucepan from the heat and stir in the vanilla, coconut, and pecans.
- Spread the topping mixture over the hot cake.
Nutrition Facts : Calories 212 kcal, Carbohydrate 29 g, Cholesterol 50 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 162 mg, Fat 10 g, ServingSize 24 servings, UnsaturatedFat 5 g
CAJUN CAKE
I have no idea why this is called a Cajun cake, but I do know that my family has been making it for years and you just about have to knock someone away from the pan to get a bite before it is all gone.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Beat eggs and sugar.
- Sift dry ingredients and add to egg mixture, mixing well.
- Mix in pineapple.
- Bake in a 13x9 greased pan at 350 degrees for 35 minutes.
- Icing:.
- Mix sugar, milk and butter over medium heat until mixture thickens well. Remove from heat and stir in coconut and pecans.
- Pour over cake as soon as you take cake from oven.
- Allow cake to cool before serving.
- Refrigerate leftovers (like you'll have any!).
CAJUN CAKE
Yum! This is a warm, gooey, old-fashioned cake everyone will love. Betty comes from the heart of Cajun country where I bet this cake is found on every potluck dessert table. The cake itself is easy to make, spongy, and has bits of pineapple in every bite. The icing is thick, sugary and full of coconut and pecans. It's a tad time...
Provided by Betty Campisi
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Mix all cake ingredients well.
- 2. Spray a 9x13 inch pan with non-stick cooking spray (like Baker's Joy) and add cake batter.
- 3. Bake for 30 min. at 350.
- 4. In a saucepan cook milk, butter, and sugar.
- 5. Cook until thick stirring often about 15 min.
- 6. Add coconut and pecans.
- 7. Spread over warm cake. Cut in squares.
CAJUN CAKE
This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.
Provided by Kitty
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
- Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
- To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
- When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 76.5 g, Cholesterol 35.6 mg, Fat 19 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 5.3 g, Sodium 401.6 mg, Sugar 49.8 g
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