MAPLE-PECAN CAKE
With a box of Betty Crocker® cake mix and maple syrup from your cupboard, you're on your way to a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 60 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 0 g
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.
Provided by Kim
Categories Mini Cakes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
- Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
- Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g
SPICED PECAN CAKE WITH PECAN ICING
This cake is a lot of work !!! But it is well worth it for that special occasion! Although I found this in the March, 1984 issue of Bon Appetit, when it first came out, but it REALLY comes from Paul Prudhomme's first cookbook, the one that started the whole international Cajun cooking craze. Regardless of quoted times, this takes all day to make, on and off.
Provided by Toby Jermain
Categories Dessert
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Cake: Position rack in upper third of oven and preheat to 425 degrees F.
- To candy pecans, place on a large ungreased metal baking sheet.
- Roast 10 minutes, stirring every 2 minutes.
- Combine brown sugar, cinnamon, and nutmeg in a medium bowl.
- Mix in 1/4 cup butter, and stir in hot pecans to coat thoroughly.
- Return mixture to pan and roast 10 minutes, stirring every 2 minutes.
- Mix in 2 Tbsp vanilla, and roast another 5 minutes, stirring frequently.
- Cool candied pecans to room temperature.
- See bottom Note!
- Preheat oven to 350 degrees F.
- Grease and flour three 8" round cake pans.
- Cream remaining 3/4 cup butter with 1-1/2 cups sugar in large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes.
- Sift flour and baking soda into another bowl.
- Combine milk and remaining 1 Tbsp vanilla in measuring cup.
- Add dry ingredients and milk mixture alternately to butter mixture, beating at high speed until well blended, scraping down sides of bowl occasionally.
- Gently stir in candied pecans.
- Beat egg whites until frothy.
- Add remaining 1/2 cup sugar 1 Tbsp at a time, beating at high speed until mixture is stiff but not dry, about 2 minutes.
- Gently fold beaten egg whites into batter in three additions.
- Divide batter among prepared pans, forming a slight depression in the center of each.
- Bake until a toothpick inserted near the center comes out clean, about 40 minutes.
- Cool 10 minutes in pans, then invert onto wire racks, and cool to room temperature.
- Cake Glaze: Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally.
- Increase heat, and bring mixture to a full boil.
- Remove from heat, and stir in vanilla.
- Immediately brush hot glaze over top and sides of each cake layer.
- Frosting: Heat sugar and water in heavy 1 quart saucepan over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat and boil without stirring until mixture registers 230 degrees F (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes.
- Blend egg yolks in the large bowl of an electric mixer at high speed for 5 seconds.
- Decrease speed to low, and add hot syrup in a thin stream, and then beat at high speed until cool, about 10 minutes.
- DO NOT SCRAPE DOWN SIDES OF BOWL.
- Gradually add butter or margarine, beating at medium speed until smooth, about 5 minutes.
- Reduce speed to low, and blend in powdered sugar and vanilla.
- Add chopped pecans and beat at high speed until mixture is very thick.
- Thin frosting with cream if necessary.
- Stack cake layers on a serving platter, spreading 1 cup of frosting between each, refrigerating frosting as necessary to keep it firm.
- Smooth remaining frosting on sides and top of cake.
- Arrange pecan halves around top edge.
- Serve at room temperature.
- Note: If this does not sound rich enough for you, it can be made even richer.
- To do so, increase all ingredients used to candy the pecans by one half.
- After cooling, reserve one cup of the candied pecans and add these to the icing at the same time as the toasted pecans are added.
VERMONT MAPLE-PECAN CAKE
This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
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