Pecan Pound Cake

Pecan Pound Cake

PREHEAT OVEN TO 325*F
PREP TIME: 25 MINUTES
TOTAL TIME: 3 HOURS, 25 MINUTES
SERVINGS: 10

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 2 cups butter, softened
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups firmly packed light brown sugar
  • 6 farm eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 4 cups all-purpose flour, divided
  • 1 cup milk
  • 4 cups chopped toasted fresh pecans
  • Shortening

DIRECTIONS

  • Preheat oven to 325*F. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla extract.
  • Stir together baking powder, salt, and 3 3/4 cups flour in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together pecans and remaining 1/4 cup flour in a small bowl; add to batter, and stir just until combined. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
  • Bake at 325*F for 1 hour 15 minutes to 1 hour and 30 minutes, or until a long wooden pick inserted in center comes out clean, shielding with aluminu, foil after 55 minutes to prevent excessive browning. Cool in pan on a wire rack 15 minutes; remove cake from pan to wire rack. Cool 20 minutes.
  • Spoon citrus glaze over cake. Cool completly, about 1 hour, and enjoy!

Pecan Pie Bars

Pecan Pie Bars

PREHEAT OVEN TO 350*F
PREP TIME: 20 MINUTES
TOTAL TIME: 3 HOURS, 25 MINUTES
SERVINGS: 32

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

CRUST

  • 2 1/2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup chopped toasted fresh pecans
  • 1/2 teaspoon kosher salt
  • 1 cup butter, cubed
  • Vegetable cooking spray

FILLING

  • 3/4 cup cane syrup
  • 1/2 cup firmly packed dark brown sugar
  • 6 tablespoons heavy cream
  • 6 tablespoons butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 cups coarsely chopped toasted fresh pecans

DIRECTIONS

  • Prepare crust: Preheat oven to 350*F. Pulse flour and next 3 ingredients in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter, and pulse 8 or 9 times or until mixture resembles coarse meal. Line bottom and sides of a 13 x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan.
  • Bake at 350*F for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack (about 25 minutes).
  • Prepare Filling: Bring syrup and next 4 ingredients to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla and 3 cups coarsely chopped toasted pecans. Pour hot filling over cooled crust.
  • Bake at 350*F for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.
  • Enjoy!