Apple Cinnamon Pecan Cake - Continental Mills
One not indulge in an afternoon of tea and gossip accompoanied with one of these tasty cakes to get you through a hard working week, enjoy...
Apple Cinnamon Pecan Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup Evaporated Low fat Milk
- 3 cups baking apples, finely chopped
- 3/4 cup pecans, finely chopped
- Powdered sugar
Instructions:
- Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
- Combine flour, baking powder, cinnamon, and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan.
- Bake 40 to 45 minutes or until wooden pick inserted in centre comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving.
Makes 15 servings.
Dreamy Caramel Pecan Cake
Ingredients:
- 1 (18.25-ounce) package caramel cake mix
- 1 (3.5-ounce) package instant butterscotch pudding
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 (17-ounce) jar butterscotch-caramel topping
- 1 cup pecans, chopped
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat at medium speed for 2 minutes.
- Pour half of the cake batter into a greased and floured Bundt pan.
- Pour half of the butterscotch-caramel topping over the batter.
- Top with 1/2 cup of pecans.
- Pour remaining cake batter on top and then finish by spreading remaining topping and sprinkling with another 1/2 cup of pecans.
- Bake about 55 minutes or until knife inserted comes out clean. Cool slightly and then turn out onto a cake platter.
Makes 12 servings.
Raspberry Trifle Cake
Ingredients:
- 1 (10 3/4-ounce) loaf frozen pound cake
- 11/2 cups heavy cream
- 3/4 cups granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 (10-ounce) packages frozen sweetened raspberries, thawed
- 2 tablespoons baking cocoa powder
- Fresh raspberries, optional (for garnish)
Instructions:
- Divide into 18 to 20 slices about 1/2-inch thick; set aside.
- In a mixing bowl, beat cream with 1/4 cup sugar until stiff peaks form. Set aside.
- In another bowl, beat cream cheese, lemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set remaining whipped cream aside for topping.
- Drain raspberries, reserving juice; set berries aside.
- Cover bottom of a 3-quart glass bowl with a third of the cake slices.Drizzle with some of the raspberry juice. Spread with 1/4 of the cream cheese mixture. Sift 1/4 of the cocoa over the top. Sprinkle with 1/3 of the berries. Repeat layers twice.
- Top with the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight.
- Garnish with fresh raspberries just before serving, if desired.
Makes 12 to 15 servings.
Copyright Eftihia Maria Kougianos. Contact the author to obtain permission for republication.
Eftihia Maria Kougianos - Eftihia Maria is a South African based lifestyle writer and photographer living in Durban. With her penchant for high heels and love of ...
