Pecan Spice Cake with Caramel Glaze

Delicious Pecan and Spice Cake

This recipe was handed down to me from my mother and grandmother. I hope you enjoy making it. I know your family and friends will love eating it.

Pecan Spice Cake with Caramel Glaze

This pecan spice cake is so delicious. I make it every once in awhile. It's so rich I don't do it too often. My mother made this cake who learned to make it from my grandmother. I don't use a recipe but I will give you about the right amount of each ingredient I use. Actually it's pretty much like any other spice cake accept for the pecans.

However I will instruct you in the way I make the cake. A little more or a little less of any ingredient wont make much difference. I do it all by guess work and my cakes all turn out well. After making the cake several times you wont need a recipe either. This makes a good family sized cake. If you have a large family gathering you might want to make a couple of cakes.

2 cups softened butter
3 cups light brown sugar
6 large eggs
3 cups self rising flour
If you use all purpose flour, add 2 teaspoons baking power and 1/4 baking soda to the flour.
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1 cup buttermilk, if you have no buttermilk, pour a cup of milk and add a teaspoon of vinegar. Let is rest for a minute or two, stir and there is your buttermilk. You can do this any time you need buttermilk.
2 cups toasted chopped pecans
1 tablespoon vanilla flavoring or extract

Caramel glaze
1/4 firmly packed dark brown sugar, if you don't have dark brown sugar you can use the light brown.
1/4 cup granulated sugar
1/4 cup butter
1/4 cup evaporated milk, or heavy cream
1 tablespoon apple juice, if you don't have apple juice, use water
1 cup powdered sugar

Method for mixing the cake
Preheat oven to about 325, some ovens get hotter and some not hot enough, you can adjust the heat according to your oven, if you don't know your oven use the 325.
beat two cups softened butter at medium speed with a heavy duty mixer if you have one, if not a hand mixer will work just as well. Beat until creamy, then add3 cups brown sugar, beat until light and fluffy. Add eggs one at at time and beat well after  each  addition.

Stir together flour, if you used all purpose flour be sure to add the baking powder and baking soda into the flour. Add the next four ingredients. Add flour and butter alternately with buttermilk, beginning and ending with flour mixture. beat at low speed until mixed well, then add toasted, chopped pecans and vanilla flavoring or extract. Spoon into your greased and floured Bundt pan.

Bake for one hour and fifteen minutes or until a toothpick or straw pushed into the center comes out clean. Cool on a wire rack fifteen minutes , remove cake from pan and cool completely.

Method for Caramel Glaze
Bring 1/4 cup brown sugar and next three ingredients to a boil in a small pan over medium heat, stirring constantly, add apple juice, boil one minute. Add 1/3 cup powdered sugar, stir until smooth. gradually add more powdered sugar, stirring constantly until it thickens to your satisfactions. Drizzle over cake. Let the cake set an hour and it's ready to eat.

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