Twin Butter Pecan Pound Cakes Recipes

TWIN BUTTER PECAN POUND CAKES

Steps:

• 1. TOASTING THE PECANS REALLY DOES MAKE A DIFFERENCE AND BRINGS OUT THE FLAVORS IN THE CAKE. Toast in preheated 350 degree oven for 10 to 15 minutes. So don't skip this step. The bake time listed is for each cake, if you are fortunate enough to have a large oven that will accommodate both cakes at once, you are my kind of friend. I bake each one individually, because I do not want the sides of the cake to be too close to the walls of the oven & burn. So I place each of the cakes in the center of the oven one at a time.
• 2. Lower oven temperature to 325 degrees F. after nuts are toasted. Cream butter with margarine, sugar & sour cream until no granules remain in the mixture, about 15 minutes or so.
• 3. In a medium , bowl add flour baking powder & pudding mix, and stir to blend till blended. Set aside till needed. If you are NOT using the White Lily flour omit the additional 3/4 cup of flour.
• 4. Break eggs into a separate bowl. add to creamed mixture one at a time beating well after each has been added.
• 5. Gradually add flour mixture in 3 intervals,
• 6. Alternate whipping cream & extracts & flavoring with flour mixture until fully blended.
• 7. At this point you may need to switch to a larger bowl before adding additional ingredients to batter.
• 8. Add 2 1/2 cups of the toasted pecans to cake batter then stir with a large spoon to blend ingredients.
• 9. Empty butterscotch chips into a small bowl and coat with the 2 tablespoons of flour, stirring to coat evenly. This step prevents the chips from settling to the bottom of the cake.
• 10. Prepare cake pans with Bakers joy or grease pan with butter and coat lightly with flour. Then pour batter into pan evenly. I prefer to bake one at a time, so that the cake gets even heat distribution. Place cake in preheated 325 degree F. oven and bake for 1 1/2 hours or UNTIL TOOTHPICK OR SPAGHETTI STRAND INSERTED IN CENTER OF CAKE COMES OUR CLEAN. Add second cake in oven and repeat the baking time.
• 11. I added a few extra pecan halves on top before baking but the cake rose over the nuts. REMOVE CAKE FROM OVEN AND PREPARE FROSTING: Allow cake to sit in pan at least 10 minutes before removing on to cooling rack or platter. This recipe is for a double recipe.
• 12. This is what both of the cakes looked like before they were frosted.
• 13. FROSTING: To make the frosting add the softened butter and cream cheese to a medium size bowl, add the powdered sugar and beat slowly until mixture slowly begins to come together, add the extracts and flavorings and beat well till blended. Then add the remaining 2 cups of toasted pecans and stir with a spoon to blend. Add milk one tablespoon at a time till the desired spreading consistency is reached. Frost and garnish cakes as desired with the additional reserved pecan halves.

BUTTER PECAN POUND CAKE

Steps:

• 1. Mix cake mix, eggs, oil,and water with mixer until smooth and creamy. Add can frosting to batter and mix well. Pour batter in greased & floured bundt pan. Bake at 350 for 1 hour. When cool sprinkle powder sugar over cake. Yummy!
• 2. Sometimes I pour batter in a sheet cake and frost with cream cheese frosting that has some additional coconut pecan frosting in it. Yum!

BUTTER PECAN POUND CAKE

Steps:

• 1. Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
• 2. In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
• 3. Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
• 4. Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
• 5. Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
• 6. Grind the toasted pecans to a fine grind; set aside.
• 7. I use a stand mixer, but if you don't have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed.
• 8. Now add the flour mixture and begin mixing on low.
• 9. Slowly add the buttermilk, beat about 30 seconds.
• 10. Add vanilla, mix for 3 minutes on medium speed.
• 11. Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
• 12. Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.
• 13. When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN. Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.
• 14. Using a wooden skewer or similar object, poke holes all over cake.
• 15. Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top.
• 16. Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It's prettier this way.

PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.