Best Texas Pecan Candy Cake Recipes
TEXAS PECAN CANDY CAKE
Found this in Southern Living Magazine probably 15 years ago. I have made it several times. It is very sweet. But very delicious. Cut it into very thin slices.
Provided by Barbara Gabriel
Categories Cakes
Time 2h30m
Number Of Ingredients 7
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 CANDY CAKE RECIPE
Provided by rmille6277
Number Of Ingredients 1
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 CANDY CAKE
This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
Provided by Pat K.
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 14
Number Of Ingredients 7
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.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 53.3 g, Cholesterol 9.5 mg, Fat 29 g, Fiber 5.3 g, Protein 6 g, SaturatedFat 5.7 g, Sodium 75.2 mg, Sugar 44 g
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