TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE
By
Rose Mary Mogan
@cookinginillinois
14
I made this cake for a recent Reunion. Every one wanted to have a taste. It did not disappoint. It really did rise to the occasion. It was bursting with flavor from the use of 2 pounds of toasted pecans used in both the cake & frosting. The butter pecan flavoring really enhanced & elevated the flavors of the cake. The cake was so tall that it rose above the top of the 16 cup capacity cake pan during baking.
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.
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
12-16 DEPENDING ON PORTION SIZE
Prep:
45 Min
Cook:
1 Hr 35 Min
Method:
Bake
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.
- This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
- Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
- Add eggs one at a time and beat well after each addition.
- 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.
- Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
- Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
- Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
- Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.
