TOASTED BUTTER PECAN CAKE
If you like butter pecan ice cream, you'll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting. -Phyllis Edwards, Fort Valley, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small heavy skillet, heat 2 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool., Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups pecans, reserving remainder., Spread batter evenly into three greased and waxed paper-lined 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Refrigerate.
Nutrition Facts : Calories 786 calories, Fat 43g fat (19g saturated fat), Cholesterol 130mg cholesterol, Sodium 351mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.
GINGER-PECAN CAKE
Caramel frosting is paired with tangy creme-fraiche filling on this moist ginger-pecan cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes three 8-inch layers
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees, with two racks in center. Line bottoms of three 8-by-2-inch buttered cake pans with parchment. Dust bottoms and sides with flour; tap out excess. Sift flour, baking powder, salt, and ground ginger into a medium bowl. Add ground pecans, and whisk to combine; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Gradually add brown sugar until fluffy, 4 to 5 minutes. Drizzle in eggs, a little at a time, beating each time until batter is no longer slick, about 5 minutes; scrape down sides twice.
- With the mixer set on low, add flour mixture to sugar-butter mixture, alternating with milk, a little of each at a time, starting and ending with flour mixture; scrape down bowl twice. Beat in grated ginger and vanilla. Divide batter evenly among pans. Bake until a cake tester inserted into center of cakes comes out clean, 35 to 40 minutes, rotating pans if necessary for even browning.
- Transfer pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and return to wire racks, tops up; let cool.
- Meanwhile, place creme fraiche in a medium bowl, and whip with an electric hand mixer until soft peaks form. Add bourbon and confectioners' sugar; beat until soft peaks return. Cover, and refrigerate to firm, about 1 hour.
- To assemble cake, remove parchment from bottoms of cakes. Set aside prettiest layer; it will be used for top of cake. Place one layer on serving platter, and spread with half the creme-fraiche filling; repeat with second layer. Top cake with reserved third. Chill cake while icing is being prepared. Pour the icing onto the center point on the top of the cake, and let it flow down the sides. When the icing has set slightly, 5 to 10 minutes, arrange the pecan halves and crystallized ginger on the top. Serve.
TOASTED PECAN AND GINGER CAKE
Ground ginger gives this cake a delicious romatic flavor. The toasted pecans and crystallized ginger add texture, while the lemon glaze helps to bring out all the flavors.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease a 10-inch tube pan.
- Cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.,.
- Combine flour, baking powder, ground ginger, pecans and crystallized ginger in a separate bowl.
- Add the flour mixture to the butter mixture 1/3 at a time, alternating with the milk, finishing with the flour mixture. Batter will be thick.
- Spoon into prepared pan and bake in preheated oven 55-60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
- When cake is cool, combine icing sugar and lemon juice, Drizzle over cake.
Nutrition Facts : Calories 372.3, Fat 18.4, SaturatedFat 8.6, Cholesterol 73.4, Sodium 182.9, Carbohydrate 48.2, Fiber 1.3, Sugar 27.7, Protein 5.1
GINGER-MAPLE ROASTED PECANS
Use these spiced nuts as a snack, in a salad or as a coating for fish. They're a smart ingredient to keep on hand. -Angie Thanopoulos, Arlington Heights, Illinois
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Grease a foil-lined 15x10x1-in. baking pan. In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer 2-3 minutes or until syrupy, stirring occasionally. Strain and discard ginger slices., Place pecans in a large bowl; drizzle with syrup mixture and toss to coat. Transfer to prepared pan. Roast 20-25 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 339 calories, Fat 32g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.
PEACH PRALINE UPSIDE-DOWN CAKE
This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans - and that makes it different. - Jeanette Nelson, Sophia, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°. , In a 10-in. cast-iron or other ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture., With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes., Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.
Nutrition Facts : Calories 417 calories, Fat 16g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 247mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
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