Best Texas Pecan Cake Recipes

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
• Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
• Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
• While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

TEXAS PECAN CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 inch tube pan or bundt pan.
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
• Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
• Beat well after each addition (the batter will be quite thick).
• Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
• Spoon batter into prepared pan.
• Bake for 1 3/4 hours or until cake tests done with a toothpick.
• Cool in pan 15 minutes.
• Turn out onto cooling rack and let cool completely before serving.

UNCLE JOHNNY'S TEXAS PECAN CAKE

Steps:

• 1. Cream together brown sugar and margarine or butter. Add egg yolks. Reserve egg whites for Step 5.
• 2. Dredge fruit in 2 cups of the flour.
• 3. Mix baking powder and remaining two cups of flour, and add to sugar and egg batter.
• 4. Stir in fruit mixture from Step 2.
• 5. Beat egg whites to a soft peak and fold in.
• 6. Pour into either a prepared 13 x 9 pan or Bundt pan, sprayed with cooking spray.
• 7. Bake at 225 degrees for 3 to 3-1/2 hours, considering not all ovens were created equal. ;)
• 8. Enjoy a big ol' hunk of Texas goodness with a large dollop of your favorite vanilla ice cream. Mmm-mmm good! ;)

TEXAS SIZE ORANGE COCONUT PECAN POUND CAKE

Steps:

• 1. Preheat oven to 300 Degrees F. Have patience, this is going to take a while to create perfection, it will be worth all of your efforts. This is the 30 cup bundt pan that I used. In case you are wondering The pan was ordered from Fantes.com. The place to order the pan is www.fantes.com, it is a huge store located in Phidelphia all FOOD/COOKING RELATED ITEMS. Click on Bundt pans, then go near the bottom, and you will find the 30 cup capacity one. All the pans list the capacity, but the one near the bottom is the one I used for this recipe. Good Luck, shipment is very fast. I ordered on Monday, & had my pan by Thursday.
• 2. In your large mixing bowl, add the softened butter, and beat till it comes together & is very creamy.
• 3. Measure out sugar into a medium size bowl, then add the orange gelatin and stir TO blend.
• 4. Gradually add sugar mixture to softened butter, and continue to beat till nice and creamy, and no granules remain, about 12 minutes.
• 5. Add yolks one at a time, beating well after each addition.
• 6. Measure out flour into a sifter and sift into another bowl at least 2 times. This will lighten the cake batter.
• 7. Gradually begin to add flour to the creamed mixture, but alternate with the whipping cream. I showed 1 unit in the pix but I used 2 cups.
• 8. Add orange zest.
• 9. Add orange extract and continue beating to blend.
• 10. Combine chopped pecans with unsweetened coconut and add to cake batter. Beat till blended.
• 11. At this point I had to switch to a much larger bowls and you may need to also. I finished the cake by hand using a spatula, or you can use a large spoon.
• 12. After switching to a larger bowl, add the drained raisins, and then blend together in the mixing bowl.
• 13. Now with a clean beater, beat the egg whites till they form stiff peaks, if it is a rainy day the peaks will not get too stiff.
• 14. Add beaten egg whites to bowl, and gently FOLD egg whites into cake batter,by going from top to bottom all the while slowly turning the bowl. THE PURPOSE OF THE BEATEN EGG WHITE IS TO INCORPORATE AIR INTO THE CAKE BATTER TO MAKE IT LIGHTER.
• 15. Spray cake pan with Bakers Joy or use soften butter & dust with flour, shake out any excess flour. Make sure all the sides, bottom and the tube are coated.
• 16. Pour Cake batter evenly into cake pan and smooth out top of cake with a spatula or back of a spoon. You should have at least 2 inches of space in pan to allow for cake to rise during baking.
• 17. Place cake in preheated 300 degree F. oven, and bake for 2 hours and 5 minutes, or till tooth pick or dry strand of spaghetti inserted into middle of cake comes out clean. DO NOT OPEN OVEN DOOR DURING THE FIRST HOUR OR SO OF BAKING. IF USING 2 BUNDT PANS CHECK AFTER THE FIRST HOUR AND 15 MINUTES.
• 18. When cake is done, remove from oven & allow to sit at least 15 minutes, till cake pulls away from the walls of the cake pan.Note the depth of the cake batter in Step #16, when compared to Step #18, & how much the cake rose during baking.
• 19. Place a large platter over top of cake pan and invert onto platter.
• 20. LET CAKE COOL COMPLETELY BEFORE FROSTING. I left mine out over night and made frosting the next morning.
• 21. TO PREPARE FROSTING: Add butter & powdered sugar to a medium size bowl, & beat till smooth and creamy. Then add orange extract and orange marmalade and beat again till blended. Now add unsweetened coconut, & chopped nuts. If mixture is too stiff, add heavy whipping cream 1 tablespoon at a time, till desired spreading consistency is reached. Now you are ready to frost and garnish your cake if desired.This frosting is the ideal amount if frosting 2 cakes, otherwise save left overs for cupcakes or another day, or divide recipe in half refrigerate or freeze leftovers till needed.
• 22. Slice and serve to guest. Enjoy the compliments.

TEXAS PECAN CAKE RECIPE - (4/5)

Steps:

• 1. Cream the butter and sugar. 2. Add eggs and beat well. 3. Add lemon extract and blend. 4. Sift the dry ingredients together and add to creamed mixture. 5. Stir in fruit and nuts. 6. Bake in tube pan for 2 hours at 300 degrees F.

TEXAS PECAN CANDY CAKE

Steps:

• 1. Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
• 2. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut and toss to coat. Add sweetened condensed milk, stir to mix well. Spoon evenly into prepared pan.
• 3. Bake in preheated slow oven (250) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin and enjoy this sweet treat.

TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter. Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust. Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

TEXAS PECAN CANDY CAKE RECIPE

Steps:

• 1/2 pound candied cherries 1/2 pound candied pineapple 1/2 pound chopped dates - Sprinkle 2 tablespoons flour over fruit. - Add: 4 cups pecans 4 ounces (1 1/2 cups) coconut 1 can Eagle Brand milk - Mix with hands and press in a greased loaf pan. Bake 1 1/2 hours at 250deg. - NOTE: Line bottom of pans with greased wax paper. I seem to have better luck if I use 2 pans.

TEXAS PECAN PIE POUND CAKE

Steps:

• Leave cream cheese, butter, and eggs out to reach room temperature.
• In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring.
• Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
• Bake at 300 degrees for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325 degrees and bake for an additional 30 minutes.
• Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.
• Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust.
• Then, turn the cake onto another plate so that the nuts are on top. Drizzle with jar of caramel ice cream topping.
• Heat from the cake will make the caramel melt over the pecans. Enjoy!

TEXAS PECAN CANDY CAKE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.
• Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top.
• Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.