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How To make Kentucky Pecan Cake
2 1/2 c Self Rising Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 T Ground Cinnamon
2 T Hot Water
4 Egg Yolks
1 c Chopped Pecans
4 Egg Whites
Powdered Sugar Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89
How To make Kentucky Pecan Cake's Videos
Kentucky Pecan Butter Cake
A luscious butter cake with a buttery pecan glaze
Southern Bourbon Pecan Bundt Cake
This Southern pecan bourbon cake recipe is a dense cake that has a strong bourbon flavor mellowed with the addition of buttery chopped pecans. Then more bourbon is poured over the warm cake, and finally a bourbon butter glaze is drizzled over the top.
Get the recipe:
MILLION DOLLAR POUND CAKE with SALTED CARAMEL SAUCE & BUTTER TOASTED PECANS | Thanksgiving Desert
For the pound cake
3 cups All-purpose flour
2 1/2 cups sugar
1 tsp baking powder
6 eggs
3 sticks butter
8oz cream cheese
2 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
1 cup heavy whipping cream
Salted caramel glaze
2 Cups granulated sugar
1.5 sticks butter (3/4 cup)
1.5 cups evaporated milk
1.5 tsp vanilla extract
Butter toasted pecan
1/2 cup chopped pecans
1 Tbsp unsalted butter
Preheat oven to 325F and Mix cake batter as directed in the video demonstration.
Bake for 80 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool in the pan for at least 20-30 minutes before inverting it on a cooking rack to cool down completely.
Make the caramel glaze and set aside to cool down in a glass cup/bowl. Toast the pecans and butter for 4 minutes at 400 degrees Fahrenheit.
Glaze the cooled cake and top it off with sliced almonds. Allow the glaze to set and garden for at least 10 minutes. Serve and enjoy.
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Bourbon Pecan Cake: When a Pie and a Cake Have a Baby....
This is the final part of my Thanksgiving Series! Bourbon Pecan Cake is a delicious and different variation of Bourbon Pecan Pie. Make a favorite with a twist! You will love it, we do!
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2 1/2 Cups Sugar
1 Cup Butter, Softened
6 Eggs
3 Cups Flour
2 TSP Baking Powder
1 TSP Salt
1 TSP Nutmeg, Ground
1 Cup Sour Cream
1/2 Cup PLUS 1 TBS Bourbon
11/2 Cups Pecans, Chopped
2 Cups Powdered Sugar
2-3 TBS Water
Heat oven to 325. Beat sugar and butter in large mixing bowl. Add eggs, one at at time, beating after each egg. Mix Flour, salt, baking powder and nutmeg in separate bowl. Mix sour cream and 1/2 cup bourbon in another separate bowl. Add 1/3 flour mixture at a time to butter alternating with sour cream mixture, beating well after each addition until all mixed in. Stir in chopped pecans. Pour batter into a tube or bundt cake pan, greased well. Bake 60-90 minutes until metal or wooden pick inserted in center of cake comes out clean. Cool cake in cake pan on wire rack, 15 minutes. Remove cake from pan, Place on cake plate and cool completely.
In medium bowl combine powdered sugar and bourbon. Add water, one TBS at a time, until a thick but pourable glaze forms. Pour over cake, glaze should slowly drip down sides. Garnish with whole pecans if desired.
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BOURBON PECAN CAKE!
A SOUTHERN CLASSIC- BOURBON PECAN CAKE!
PERFECT FOR THE HOLIDAYS!
IMPRESS YOUR FRIENDS WITH THIS DELCIOUS, RICH AND MOIST CAKE IN THIS STEP BY STEP RECIPE VIDEO!
INGREDIENTS
2 CUPS BOURBON
2 CUPS CANDIED CHERRIES
2 CUPS RAISINS
2 CUPS BUTTER
2 BUPS BROWN SUGAR
2 CUPS SUGAR
5 CUPS FLOUR
8 EGGS
2 TEASPOONS NUTMEG
1 1/2 TEASPOON BAKING POWDER
1 1/2 TEASPOON SALT
4 CUPS TOASTED PECANS
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Butter Pecan Cake
Hi everyone ???????? I’m back with a dessert this time. This dessert is inspired by a recipe I found on this website:
I hope you enjoy this recipe as much as I did????
recipe
Cake
2 1/2 cups flour (sifted)
1 1/2 cups of granulated sugar (sifted)
1 stick of butter
1 cup of milk
1/2 cup of buttermilk
1 1/2 tsp of vanilla extract
1 tsp of baking soda
1 tsp of salt
Three eggs
Icing
1 1/2 cups of powdered sugar
1/2 stick of butter
1 tsp vanilla extract
1 T of butter milk
9” diameter round cake pan from Main Stay