German Pecan Cake

Discussion in 'Susan's Kitchen and How To Threads' started by CULCULCAN, Jan 24, 2021.

  1. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Messages:
    11,374
    cake1a. cake1b.
     
  2. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Messages:
    11,374
    Holiday Pecan cake
    2 cups pecans chopped
    1.5 cups granulated sugar (or, sugar in the raw)
    1.5 cups lite brown sugar
    4.5 cups all purpose flour
    6 eggs large
    2 tablespoons REAL vanilla extract
    1 teaspoon sea salt
    2.5 teaspoons baking powder
    1 teaspoon baking soda
    1 cup oil( vegetable or peanut oil - do not use canola oils)
    2 cups buttermilk
    Pre heat oven to 350 degrees
    The pecans need to be browned in butter.

    You will need
    The chopped pecans, 2 tablespoons butter and two tablespoons lite brown sugar.

    In a frying pan add butter let melt and slightly start to bubble,
    add pecans and add sugar. Keep roasting lightly until pecans are lightly toasted. Let cool and set aside until needed.

    Sift dry ingredients

    Start by beating eggs with both sugars they should be lite in color and very very fluffy.
    Add half of oil and butter cream and half of flour, beat until smooth about a minute, add rest of ingredients and heat until smooth.
    Fold in pecans and pour into your choice of baking pans.
    I used a buttered 9 by 13 or 24 cup cakes.

    Filling
    Dolce de leche ( one can of sweetened condensed milk)
    Can of sweetened condensed milk place on a deep pot of water
    Low to medium heat for 3 to 4 hours. Make sure if water evaporates
    You add more. After time is up do not open can until completely cooled.
    Add ice to cool down and wait at least 3 to 4 hours to cool down.
    Frosting ( enough for two cakes or 24 cupcakes)
    All ingredients to be room temperature
    16 ounces full fat cream cheese
    4 sticks unsalted butter
    5 to 6 cups powdered sugar
    2 tablespoons PURE vanilla extract
    6 tablespoons full fat sour cream
    Whip butter until white and fluffy, add cream cheese whip until combined.
    Add vanilla and sour cream and whip until combined.
    Start adding powdered sugar and slowly whipping when all sugar added whip until very fluffy about two minutes.
    Cream should be done. Refrigerate until needed
    Glazed pecans
    1/2 cup lite brown sugar
    Two tablespoons butter
    4 to 6 tablespoons water
    Two cups of whole pecans ( lightly toasted)
    Sea salt ( optional ) 1/4 teaspoon
    In a skillet melt the butter add the sugar on low keep stirring until sugar is all coated in butter
    Add two tablespoons water sugar should start to dissolve add more water if is needed.
    It should look like a smooth glaze. Add pecans stir well as soon as the pecans are coated and all sugar is dissolved and smooth they are ready to come out and be placed on a parchment
    Sheet.
    If you want them to be like a praline cook for a few seconds longer as long as they do not burn
    While warm and on parchment sprinkle lightly with sea salt
     

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