Texas Pecan Candy Cake Recipes

TEXAS CANDY CAKE

Steps:

• Make two weeks prior to serving.
• Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
• Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
• Add pecans and coconut; toss to mix.
• Add milk and mix well.
• Spoon into prepared pan, smooth out top.
• Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
• Keep in an air-tight container in the refrigerator for up to a month.

TEXAS PECAN CANDY CAKE RECIPE

Steps:

• 1/2 pound candied cherries 1/2 pound candied pineapple 1/2 pound chopped dates - Sprinkle 2 tablespoons flour over fruit. - Add: 4 cups pecans 4 ounces (1 1/2 cups) coconut 1 can Eagle Brand milk - Mix with hands and press in a greased loaf pan. Bake 1 1/2 hours at 250deg. - NOTE: Line bottom of pans with greased wax paper. I seem to have better luck if I use 2 pans.

TEXAS PECAN CANDY CAKE

Steps:

• 1. Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
• 2. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut and toss to coat. Add sweetened condensed milk, stir to mix well. Spoon evenly into prepared pan.
• 3. Bake in preheated slow oven (250) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin and enjoy this sweet treat.

TEXAS PECAN CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 inch tube pan or bundt pan.
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
• Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
• Beat well after each addition (the batter will be quite thick).
• Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
• Spoon batter into prepared pan.
• Bake for 1 3/4 hours or until cake tests done with a toothpick.
• Cool in pan 15 minutes.
• Turn out onto cooling rack and let cool completely before serving.

TEXAS PECAN PRALINES

Steps:

• Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside., In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes., Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes., Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.