Best Honey Pecan Cake Recipes

HONEY PECAN CAKE

Honey Pecan cake image

This is another great cake to have with your morning coffee or tea! It has one of those yummy glazes that soaks in and makes that gooey goodness on top that I love! This recipe also came from that cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. By now you know how I love...

Provided by Christine Whisenhunt

Time 1h

Number Of Ingredients 19

Ingredients

1 Tbsp vinegar
1 c milk
1 c oil (i'm going to sub this with applesauce or pumpkin puree)
1 1/2 c sugar
3 eggs
1 tsp vanilla
2 c flour
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 c chopped nuts
MY SYRUP:
1/4 c orange honey
1 Tbsp water
2 Tbsp orange juice
ORIGINAL RECIPE SYRUP:
1/4 c honey
1 Tbsp water
1 Tbsp lemon juice

Steps:

1. Combine 1 tbsp. of vinegar and enough milk to make one cup. Set aside. Stir oil into sugar. Add eggs and vanilla; beat for one minute at medium speed. Sift flour, baking powder, cinnamon and cloves together. Add to creamed mixture alternately with the soured milk. Beat for another minute. Stir in pecans. Pour into greased and floured fluted pan. Bake at 350 degrees for 40 minutes.Let stand for 10 minutes. Remove from pan and prick holes in hot cake. Drizzle with syrup.
2. For syrup: Bring honey, water and juice to a boil.

MEXICAN PECAN-HONEY CAKE

Mexican Pecan-Honey Cake image

Number Of Ingredients 15

Ingredients

2/3 cup pecans, halves
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup sugar
3 large eggs
1/2 cup milk
HONEY SYRUP
1/4 cup sugar
1/3 cup water
1/2 cup dark honey
2 teaspoons fresh lemon juice

Steps:

1. Preheat oven to 350°. Grease the bottom of a 9-inch round cake pan. Line bottom with a circle of parchment or waxed paper. Grease the bottom and sides of the pan. Put pecans in the food processor and with brief pulses process until finely ground. (It will yield about 1 cup.) 2. Transfer the nuts to a medium bowl and thoroughly mix with the flour, baking powder, cinnamon, allspice, and salt. Reserve. 3. Wipe out the food processor with a paper towel. Process the butter and sugar until light and fluffy, about 15 seconds. Scrape down sides of bowl. Add eggs and process about 10 seconds. Add milk and process about 5 seconds. Scrape down the sides of the bowl. Add the reserved flour and nut mixture. Pulse 10 to 12 times, or until blended to a smooth batter. Do not overmix. 4. Transfer the batter to the prepared cake pan. Bake 30 to 35 minutes, or until tester inserted in the center of the cake comes out clean. 5. Meanwhile, prepare the syrup. In a small saucepan, boil sugar and water about 1 minute. Stir in honey and lemon juice. Reserve. 6. When cake is done, cool cake in the pan on a rack 5 minutes. Then invert onto the rack. Remove liner. Invert cake again right-side up onto a plate and spoon syrup gradually over the warm cake. (The syrup will be absorbed into the cake.) Allow to sit about 30 minutes before serving to allow absorption serve at room temperature. Store, covered, at room temperature for 4 to 5 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves