RASPBERRY BRANDY PECAN CAKE
Make and share this Raspberry Brandy Pecan Cake recipe from Food.com.
Provided by Erin Justice
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Using a mixer, Combine butter and sugar until light and fluffy.
- Beat in eggs.
- Mix in a separate bowl flour, baking powder, salt, and cinnamon.
- Blend sour cream and brandy.
- Blend in half the sour cream mixture. Then half the dry mixture. Repeat.
- Add chopped pecans.
- Grease bottom and sides of pan and pour in batter. I use a bunt pan.
- Bake at 325 degrees for about one hour and a half.
- During the last 15 minutes, check to see if it is done. (everyone's oven is a little different).
- Remove from oven, and let cool for 10-15 minutes. Turn upside down on a wire rack.
- For topping, combine sugar and brandy.
- Stir in preserves and honey.
- If the topping is too thick, add small amounts of water to thin it to pour over cake.
- Pour the topping over the cake, and allow to roll down the sides.
- Serve and enjoy!
Nutrition Facts : Calories 8068.8, Fat 344.4, SaturatedFat 163.2, Cholesterol 1858.2, Sodium 4975.2, Carbohydrate 1095.3, Fiber 18.8, Sugar 735.9, Protein 91
RASPBERRY MOSCOW MULE CAKE
This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled)., Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly., Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners' sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.
Nutrition Facts : Calories 488 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 100mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY PECAN BARS
A lovely raspberry-fruity bar made all the better with the addition of roasted pecans. When I buy a bag of pecans I roast them in the oven and store them in freezer so they are ready to use for any recipe!
Provided by MA HIKER
Categories Dessert
Time 1h5m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spray 9 by 13 baking pan with cooking spray.
- Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
- Cream together the butter, honey and sugar in a medium mixing bowl.
- Add the salt, baking powder, flour and pecans and mix well.
- Reserve one cup of dough for topping.
- Add lightly beaten egg to remaining dough and mix well.
- Spread this dough along bottom of prepared pan.
- In microwave, warm the preserves to make them easier to spread.
- Spread preserves over the dough in the pan.
- Crumble the reserved dough over the jam (the dough will be soft).
- Cook for 30 - 35 minutes until golden brown around edges.
- Let cool before cutting.
Nutrition Facts : Calories 248.9, Fat 12.1, SaturatedFat 5.3, Cholesterol 29.1, Sodium 122.7, Carbohydrate 34.2, Fiber 1.1, Sugar 19.9, Protein 2.4
BRANDY MOIST CAKE
Make and share this Brandy Moist Cake recipe from Food.com.
Provided by Laurawombat Garcia
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
- Add egg whites 2 at a time, beating well after each addition.
- Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
- Combine flour, soda, and salt; gradually add to yogurt mixture.
- Beat and additional minute.
- Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
- Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
- Yield 16 serves.
Nutrition Facts : Calories 271.4, Fat 7, SaturatedFat 1.6, Cholesterol 16.2, Sodium 171, Carbohydrate 43.1, Fiber 0.4, Sugar 23.1, Protein 4
BRANDY PECAN BUNDT CAKE
I almost forgot I had this recipe. This is one that I like to make New Years, as the circle is the symbol of good luck for the year. The Brandy.... well that's to get you started.
Provided by Vseward Chef-V
Categories Dessert
Time 1h25m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F Generously grease and sugar (Yes, I said SUGAR) a 10-inch tube pan. Pour amount of water in a 13x9 to come half way and place on bottom rack of oven. (This creates a steam in the oven and will make this dense cake really moist) Leave pan in oven during the cooking time as well.
- Beat together butter and sugars in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and brandy.
- Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
- Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
- Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
- To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
- Add powdered sugar, brandy and milk; beat until smooth.
- Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.
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