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Pecan Pie Cake Recipe

December 14th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. CAKE

  2. 3cups finely choppedpecans, toasted and divided
  3. 1/2cupbutter, softened
  4. 1/2cupshortening
  5. 2cupssugar
  6. 5largeeggs, separated
  7. 1tablespoonvanilla extract
  8. 2cupsall-purpose flour
  9. 1teaspoonbaking soda
  10. 1cupbuttermilk
  11. 3/4cupdark corn syrup
  12. PECAN PIE FILLING

  13. 1/2cup firmly packeddark brown sugar
  14. 3/4cupdark corn syrup
  15. 1/3cupcornstarch
  16. 4egg yolks
  17. 1 1/2cupshalf-and-half
  18. 1/8teaspoonsalt
  19. 3tablespoonsbutter
  20. 1teaspoonvanilla extract

DIRECTIONS

  1. CAKE.
  2. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
  3. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  4. Add egg yolks, 1 at a time, beating just until blended after each addition.
  5. Stir in vanilla.
  6. Combine flour and baking soda.
  7. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed just until blended after each addition.
  8. Stir in remaining one cup pecans.
  9. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter.
  10. Gently fold in remaining beaten egg whites just until blended.
  11. Do not over mix.
  12. Pour into prepared pans.
  13. Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in the center comes out clean.
  14. Cool in pans on wire racks 10 minutes.
  15. Invert layers onto wax paper-lined wire racks.
  16. Brush tops and sides of each cake layer with corn syrup; cool completely.
  17. Spread half of Pecan Pie Filling on 1 layer; pecan side up.
  18. Place second layer, pecan side up, on filling; spread with remaining filling.
  19. Top with remaining cake layer, pecan side up.
  20. PECAN PIE FILLING.
  21. Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth.
  22. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened.
  23. Remove from heat.
  24. Whisk in butter and vanilla.
  25. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming.
  26. Chill at least 4 hours.
  27. NOTE: To chill filling quickly, pour filling into a bowl.
  28. Place bowl in a larger bowl filled with ice.
  29. Whisk constantly until cool (about 15 minutes).
  30. Pastry Garnish-Optional (Recipe #106375)
  31. Arrange Pastry Garnish on and around cake, if desired.

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