HONEY PECAN CHEESECAKE
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! -Tish Frish, Hampden, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
HONEY PECAN CAKE
This is another great cake to have with your morning coffee or tea! It has one of those yummy glazes that soaks in and makes that gooey goodness on top that I love! This recipe also came from that cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. By now you know how I love...
Provided by Christine Whisenhunt
Categories Sweet Breads
Time 1h
Number Of Ingredients 19
Steps:
- 1. Combine 1 tbsp. of vinegar and enough milk to make one cup. Set aside. Stir oil into sugar. Add eggs and vanilla; beat for one minute at medium speed. Sift flour, baking powder, cinnamon and cloves together. Add to creamed mixture alternately with the soured milk. Beat for another minute. Stir in pecans. Pour into greased and floured fluted pan. Bake at 350 degrees for 40 minutes.Let stand for 10 minutes. Remove from pan and prick holes in hot cake. Drizzle with syrup.
- 2. For syrup: Bring honey, water and juice to a boil.
HONEY PECAN CARROT CAKE
Make and share this Honey Pecan Carrot Cake recipe from Food.com.
Provided by kelycarter_
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
- Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
- In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
- Beat in sugar and vanilla.
- Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
- Stir in carrots and pecans by hand.
- Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
- Cool on a rack.
- Icing:.
- Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
- Remove cooled cake from pans.
- Spread Icing over sides and top of cake.
- Sprinkle with 1/2 cup of chopped pecans.
Nutrition Facts : Calories 7585, Fat 349.8, SaturatedFat 151.7, Cholesterol 1040.7, Sodium 4458.8, Carbohydrate 1086, Fiber 35.6, Sugar 838.8, Protein 77.3
MEXICAN PECAN-HONEY CAKE
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°. Grease the bottom of a 9-inch round cake pan. Line bottom with a circle of parchment or waxed paper. Grease the bottom and sides of the pan. Put pecans in the food processor and with brief pulses process until finely ground. (It will yield about 1 cup.) 2. Transfer the nuts to a medium bowl and thoroughly mix with the flour, baking powder, cinnamon, allspice, and salt. Reserve. 3. Wipe out the food processor with a paper towel. Process the butter and sugar until light and fluffy, about 15 seconds. Scrape down sides of bowl. Add eggs and process about 10 seconds. Add milk and process about 5 seconds. Scrape down the sides of the bowl. Add the reserved flour and nut mixture. Pulse 10 to 12 times, or until blended to a smooth batter. Do not overmix. 4. Transfer the batter to the prepared cake pan. Bake 30 to 35 minutes, or until tester inserted in the center of the cake comes out clean. 5. Meanwhile, prepare the syrup. In a small saucepan, boil sugar and water about 1 minute. Stir in honey and lemon juice. Reserve. 6. When cake is done, cool cake in the pan on a rack 5 minutes. Then invert onto the rack. Remove liner. Invert cake again right-side up onto a plate and spoon syrup gradually over the warm cake. (The syrup will be absorbed into the cake.) Allow to sit about 30 minutes before serving to allow absorption serve at room temperature. Store, covered, at room temperature for 4 to 5 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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