Best 6 Texas Pecan Pie Pound Cake Recipes
Indulge in the delectable flavors of Texas with our collection of pecan pie pound cake recipes. These delightful treats combine the classic flavors of pecan pie with the moist, dense texture of pound cake, resulting in a truly irresistible dessert. From the traditional pecan pie pound cake to variations featuring chocolate, streusel, and even a gluten-free option, our recipes cater to every taste and dietary preference. Each recipe is carefully crafted with detailed instructions, ensuring that even novice bakers can achieve perfect results. Whether you're looking for a special occasion dessert or a sweet treat to brighten your day, our Texas pecan pie pound cake recipes are sure to satisfy your cravings.
Here are our top 6 tried and tested recipes!
PECAN PIE POUND CAKE RECIPE
Moist, finely textured Pecan Pie Pound Cake Recipe is the combination of two favorite Southern desserts. I combined the popular flavors of the Pecan Pie with the even crumb potluck-favorite Pound Cake
Provided by Paula
Categories Dessert
Time 1h35m
Number Of Ingredients 15
Steps:
- Spray a tube pan with non-stick spray or spread an even coat of solid vegetable shortening then dust with flour.
- Preheat oven to 350 degrees F
- Cream butter, shortening, brown sugar and granulated sugar together until smooth.
- In a bowl, add the all purpose flour, baking powder and salt. Whisk to combine and set aside.
- Combine whole milk, heavy whipping cream and vanilla in a small bowl.
- Add eggs to sugar mixture one at a time beating well after each addition. (Beat about 30 seconds after each addition.)
- Add the flour mixture alternately with the milk mixture, beginning and ending with flour. (You add 1/3 of flour, 1/2 of milk, 1/2 of flour, 1/2 of milk and last 1/3 of flour.)
- Pour 1/2 batter into tube pan.
- To remaining batter add pecans and caramel bits, fold to combine.
- Pour remaining batter in tube pan.
- Bake 80 to 85 minutes at 350 degrees or until cake skewer inserted into cake comes out clean or with dry crumbs.
- Allow cake to sit in pan on a wire rack 20 minutes before inverting on a serving tray to cool completely.
- Top with Caramel Sauce and pecans.
Nutrition Facts : Calories 441 kcal, Carbohydrate 58 g, Protein 6 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 121 mg, Sodium 219 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
TEXAS PECAN CAKE
Can't decide between Mama's Pecan Pie recipe and Grandma's Icebox Fruitcake this holiday season? Don't fret. The Lonestar State has your back. Meet our Texas Pecan Cake, a simple recipe that guarantees pecan fans will leave the feast satisfied. This pound-cake-meets-fruit-cake confection combines both worlds to create the ultimate holiday treat. In true Texas style, this recipe goes big with the state's official nut, calling for 2 cups of chopped pecans. Pecan lovers will be pleased when they're served a slice that's studded with nuts inside and out. If you want to take this rich, dense dessert to the next level, consider adding a glaze. Or, for an easier addition, serve with a scoop of vanilla ice cream on the side. If it's just too much to finish (especially after a holiday feast), you can cover and eat on the leftovers for up to three days.
Provided by Southern Living Editors
Categories Cakes
Time 3h
Yield Serves 12 (serving size: 1 wedge)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
- Stir together baking powder, salt, and 3 1/2 cups of the flour in a bowl. Gradually add flour mixture and lemon extract to butter mixture, beating on medium speed until just combined. Stir together pecans, raisins, and remaining 1/2 cup flour in a separate bowl; stir into batter until combined.
- Coat a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack, about 1 hour.
TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)
Provided by BobN
Number Of Ingredients 9
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!
PECAN POUND CAKE
This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
TEXAS PECAN PIE
I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.-Michelle Shockley, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside., In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 151mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
TEXAS PECAN CAKE
An intensely flavored, delicious pound cake from the publishers of Southern Living. It's just lovely garnished with fresh berries.
Provided by Molly53
Categories Dessert
Time 2h
Yield 1 10 inch tube cake, 12 serving(s)
Number Of Ingredients 8
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.
Tips:
- Use room temperature ingredients for best results. This will help the cake batter to mix smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Stir in the dry ingredients gradually, until just combined. Overmixing can toughen the cake.
- Pour the batter into a greased and floured bundt pan. Bake at 325 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- To make the pecan glaze, combine the powdered sugar, milk, and vanilla extract in a bowl. Stir until smooth. Pour the glaze over the cooled cake and allow it to set.
Conclusion:
Texas pecan pie pound cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. This cake is sure to be a hit at your next party or gathering.
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