Mexican Pecan Honey Cake Recipes

MEXICAN PECAN-HONEY CAKE

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.

MEXICAN WEDDING CAKES

Steps:

• Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
• Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
• Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
• Sift remaining cinnamon sugar over cookies and serve.

HONEY PECAN CAKE

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.