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Old 12-11-2007, 12:43 AM
LarryTheCucumber LarryTheCucumber is offline
Join Date: Jul 2006
Location: In Veggie Tales land.
Posts: 57
Default Christmas Pecan Cake with Praline Fudge Frosting

Christmas Pecan Cake

3 tsp baking powder
3 C sifted flour
1 tsp vanilla
1-1/3 C milk
1 C butter
2 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
8 egg yolks
1 C chopped pecans

Mix baking powder with 2-3/4 cups of flour and sift 3 times. Add vanilla to milk. Cream butter until soft and light colored; add sugar gradually and continue creaming to make a light, fluffy mixture, beating vigorously. Beat egg yolks until thick and lemon colored, add to creamed mixture. Add milk and dry ingredients alternately. The secret of this cake is thorough beating. batter should be beaten for 30 seconds. Add nuts to remaining 1/4 cup flour and beat into batter. bake in 3 greased and floured 8" layer cake pans in oven preheated to 350 degrees F. for 30 minutes. Cool. Frost with Praline Fudge Frosting .

This cake will keep for days and is ideal for a holiday box to send out of town. Also, it's an excellent way to use leftover egg yolks.

Praline Fudge Frosting

2 T butter
1 C milk
2 C Imperial Sugar Light Brown Sugar or Dixie Crystals Light Brown Sugar
1 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
1/2 to 1 C chopped pecans
1/2 tsp vanilla or 1/2 tsp maple extract

Put butter and milk in a fairly large saucepan; warm slightly. Add both sugars; slowly heat to boiling, stirring constantly until dissolved. Continue cooking until mixture forms a soft ball when dropped in cold water. Remove from heat and cool 20 minutes, or to almost lukewarm. Beat until creamy; add nuts and flavoring. If mixture hardens too quickly, then with cream, a tablespoon at a time. For 3-layer cake, double the recipe.
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