PECAN POUND CAKE
This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)
Provided by BobN
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter. Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust. Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
COCONUT PECAN POUND CAKE
This cake is really delicious and goes well with a hot cup of coffee. I have actually won two blue ribbons on this cake. Once in junior high at the home ec. fair and then at the East Texas State Fair in Tyler, Texas.
Provided by Jamie Leach
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour tube pan.
- 2. Cream the sugar and shortening.
- 3. Add eggs one at a time mixing completely.
- 4. Mix salt into the flour and add to the mixture a little at a time. Mix well.
- 5. Add the vanilla and lemon extract.
- 6. Mix in the coconut and pecans.
- 7. Pour batter in pan and bake for 1 hour.
- 8. About 5-7 minutes before the cake is done, prepare the glaze. Boil all the glaze ingredients for 1 full minute to ensure the sugar has dissolved. Pour it on the cake just as you take out of the oven. Let it soak in and then raise the cake on a trivet to cool.
TEXAS COCONUT POUND CAKE
Big thanks to Mary Lou (and her Mother-in-Law) for sharing this delicious cake with us! The aroma of coconut permeated the entire Test Kitchen as it was baking. This recipe is everything you expect in a pound cake. It is a moist cake with a dense, yet tender, crumb with the perfect amount of coconut flavors running throughout....
Provided by Mary Lou Ivy
Categories Cakes
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Cream butter, Crisco, and sugar.
- 2. Add eggs one at a time, beating well after each.
- 3. Add coconut flavoring.
- 4. Sift flour and add baking powder.
- 5. Alternate adding flour and milk to sugar mixture.
- 6. Add coconut.
- 7. Spray tube pan with Crisco non-stick spray with flour. Bake at 350 for 1 hr to 1 hr 15 minutes.
- 8. Cool in pan for 10 minutes turn on a cooling rack.
- 9. Note: You can make a glaze of powdered sugar, milk and a small amount of coconut flavoring. Also, if you want to add toasted coconut, put shredded coconut on a baking sheet and toast in the oven for about 5 minutes.
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
DOLESTER MILES' COCONUT PECAN CAKE
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.
Provided by Kim Severson
Categories cakes, dessert
Time 5h30m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
- Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
- In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
- In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
- Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
- Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
- Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
- Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram
BAREFOOT CONTESSA'S ORANGE POUND CAKE
Make and share this Barefoot Contessa's Orange Pound Cake recipe from Food.com.
Provided by riffraff
Categories Breakfast
Time 1h5m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter and flour 2 loaf pans.
- Cream butter and 2 cups of sugar in a bowl.
- Mix in eggs, one at a time; add zest.
- Sift flour, baking powder, baking soda and salt together.
- In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
- Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
- Divide between 2 pans and smooth the tops.
- Bake for 45 minutes or until tester comes out clean.
- Cool for 10 minutes.
- Make syrup while cake is baking.
- Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
- Cooks these two together over low heat till the sugar is desolved.
- Spoon over cakes and then allow them to cool completely.
- You may glaze these cakes (after cooling) with a simple glaze but I don't usually.
COCONUT PECAN POUND CAKE
Make and share this Coconut Pecan Pound Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine dry ingredients.
- Add liquid ingredients.
- Beat to blend well.
- Fold in pecans and coconut.
- Pour batter into greased and floured bundt pan.
- Bake at 325° for 1 hour and 30 minutes or until tests done.
- Let cake cool 10 minutes before removing from pan.
- Pour glaze over warm cake.
Nutrition Facts : Calories 437.7, Fat 22.2, SaturatedFat 6, Cholesterol 57.1, Sodium 337.9, Carbohydrate 57.3, Fiber 1.5, Sugar 44.5, Protein 4.3
ORANGE-PECAN POUND CAKE
My mom makes this and it fills the house with wonderful smells. A tender, dense loaf-shaped pound cake. Good with coffee.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.
- Gradually add in the sugar; beat at medium speed 5-7 minutes.
- Add in eggs, one at a time, beating just until the yellow disappears.
- Add in rinds and orange extract, stir to combine.
- In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.
- Add remaining flour, baking powder, and salt to a bowl; stir to combine.
- Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.
- Mix on low speed just until blended after each addition.
- Add in pecans; stir to combine.
- Pour batter into a greased and floured 9x5 inch loaf pan.
- Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.
- Cool in the pan on a wire rack for 10-15 minutes.
- Turn out of pan and let cool completely on wire rack.
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COCONUT POUND CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (6)Total Time 1 hr 55 mins
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12-cup tube pan.
- Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack
TEXAS PECAN CAKE - SOUTHERN LIVING
From southernliving.com
4/5 (1)Total Time 3 hrs
- Preheat oven to 325°F. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
- Stir together baking powder, salt, and 3 1/2 cups of the flour in a bowl. Gradually add flour mixture and lemon extract to butter mixture, beating on medium speed until just combined. Stir together pecans, raisins, and remaining 1/2 cup flour in a separate bowl; stir into batter until combined.
- Coat a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack, about 1 hour.
COCONUT ORANGE POUND CAKE - TASTE AND TELL
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5/5 (1)Category DessertAuthor Martha WarrenTotal Time 468313 hrs 13 mins
- Place the butter in a medium saucepan and heat until melted. Stir in the powdered sugar and orange zest. Add the orange juice, 1 tablespoon at a time, until it has the consistency of thick syrup. Drizzle the glaze over the cooled cake, then sprinkle toasted coconut over the top.
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