TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE
By
Rose Mary Mogan
@cookinginillinois
14
It was already full of flavor then by adding the toasted pecans in the frosting before frosting the cake with the butter pecan flavors, it really anchored the flavors.
☆☆☆☆☆ 0 votes0
Ingredients
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8 ozcream cheese,softened to room temperature
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2 stickbutter softened
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1 stickimperial margarine, softened
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1 cbrown sugar, firmly packed
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2 cwhite granulated sugar
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1 smallbox butterscotch instant pudding
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1 1/2 Tbspbutter pecan flavor
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1 Tbspbutter extract
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2 tspvanilla bean paste or extract
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3 1/2 cwhite lily all purpose flour
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2 cchopped pecans toasted
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6 largeeggs room temperature
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1 Tbspbaking powder
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1 cevaporated milk
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EASY TOASTED BUTTER PECAN FROSTING
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2 can(s)vanilla frosting or cream cheese
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1/2 can(s)canned salted caramel frosting
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2 ctoasted chopped pecans
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1 Tbspbutter pecan extract flavoring
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1/3-1/2 cpowdered sugar, optional
How to Make TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE
- Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
- Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.