Mexican Pecan Honey Cake Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

Steps:

• Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
• Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
• Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
• When cool, roll again in sugar at least once but I like to do it twice for a better finish.