Pound Cake:
1 cup pecan
halves, broken into pieces and toasted
1 tablespoon
all-purpose flour
2¼ cups
self-rising flour
1 cup
unsalted butter, room temperature
1⅓ cups
granulated sugar
5 large eggs
2 teaspoons
pure vanilla extract
¼ cup sour
cream
Candied
Pecans:
1 cup pecan
halves
2 tablespoon
brown sugar
2
tablespoons butter
Caramel:
3
tablespoons brown sugar
3
tablespoons butter
3
tablespoons light corn syrup
Preheat oven to 325 degrees F. Prepare two loaf pans by lightly
greasing them with shortening and dusting with flour.
Toast the pecans by
placing them in a dry sauce pan over medium heat. Toss and stir constantly. Cool,
and then toss with 1 tablespoon flour. Set aside.
In a medium mixing bowl, combine flour, baking powder, and
salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and
sugar until light and fluffy. While adding the sugar, stop the mixer
occasionally to scrape the mixture off the paddle and scrape down the sides and
bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add
the vanilla along with the last egg.
With the mixer on low
speed, add about ½ of the flour mixture, mix just until the flour is almost
completely blended. Scrape the bowl down, and add the sour cream, blending just
until mixed. Scrape the bowl down again and then add the remaining ½ flour
mixture, mix just until blended, scraping down the side of the bowl as needed.
Do not over mix. Using a large rubber spatula, gently fold 1 cup toasted
pecans into the batter.
Spoon the batter into the prepared pan
and smooth the
surface with the back of a large spoon.
Bake 55 to 65 minutes or until a long toothpick,
wooden skewer, or cake tester inserted in the center comes out clean. Place pan
on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the
pan and place the cake on the wire cooling rack to finish cooling.
Candied Pecans:
Melt butter
over Medium-High heat. Add pecans and toss to coat.
Add sugar, and stir until caramelized, approximately 3-5 minutes. Stir and watch constantly, because they can turn quickly and burn. Spread on wax paper and cool.
Add sugar, and stir until caramelized, approximately 3-5 minutes. Stir and watch constantly, because they can turn quickly and burn. Spread on wax paper and cool.
Caramel:
Combine the sugar, butter and corn syrup. Heat to a boiling and stir
constantly. Cook about 3 or 4 minutes. (This sauce is not supposed to be a
brown and thick caramel. It is supposed to be used as the “glue” to adhere the
candied pecans to the cake. Re:picture)
Once the
cake has cooled some, start “gluing” the candied pecans on the top of the loaf
cake with the caramel sauce. Don’t worry about having chunks or clusters of
pecans, just attached them with the caramel. I also used the remaining caramel
as decoration. I reheated the caramel and put it in a plastic bag, cut the
corner and piped the caramel over the cakes.
ENJOY!
These made their way to Columbia,
and one traveled on to the beach! :-)
Hi Lynn - love your recipes and wondered if this one could be cooked in a 13 X 9" pan instead of the loaf pans? Do you think I'd need to make any adjustments to the recipe or cooking time? Thanks so much.
ReplyDeleteIt will work fine in a 13x9. The cooking time will decrease because the cake is thinner in a 13x9 pan. Watch it after about 30 minutes. When the cake pulls away from the sides, test the center with a toothpick. When it comes out clean, the cake is done.
ReplyDeleteThis sounds fabulous. I've never had pecan pound cake before!
ReplyDeleteI do not keep self-rising flour in the house and only have the regular is there any way to use it instead of me buying the self-rising one as I do not have receipes to use that much flour in..thanks
ReplyDeleteI found a recipe 1 cup plain flour 1 1/4 teaspoon baking powder and 1/4 teaspoon salt. Hope this helps
ReplyDelete