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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3 cups |
| lemon juice: 1 Tbl (fresh) |
| eggs: 6 (large) |
| sour cream: 8 oz |
| baking soda: 1/4 tsp |
| cake flour: 3 cups |
| salt: 1/2 tsp |
| almond extract: 1 tsp |
| vanilla extract: 1 tsp |
| granulated sugar: 2 1/2 cups |
| eggs: 1 (large//beaten) |
| salted butter: 1/2 cup (softened) |
| evaporated milk: 3/4 cup |
| vanilla extract: 1 tsp |
| almond extract: 1/4 tsp |
| salt: 1 dash |
| pecans (chopped) |
Caramel Pecan Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
90 min -
Servings
13 serving(s)
Tags
- cream butter, add sugar and fresh lemon juice.
- cream until light and fluffy --
- add eggs, one at a time, mixing well after each addition.
- combine baking soda to sour cream; sift flour twice with salt.
- turn mixer onto low speed and alternately add sour cream and flour to batter.
- add flavorings --
- pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
- to prepare icing:.
- in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
- put on low fire and let come to a slow boil --
- in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
- add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
- you must cook this slowly to prevent the milk from scorching.
- remove from fire and let cool slightly.; then add salt and flavorings.
- beat until icing reaches a spreading consistency.
- ice on cooled cake.
- sprinkle top with chopped pecans.