Cakes & Pies
FLUFFY PECAN POUND CAKE2C.butter2C.sugar10 egg yolks (at roomtemp.)1tsp.vanilla½tsp.salt4½C.sifted cake flour½tsp.cream of tartar2C.chopped Texas pecans10 egg whitesGlaze½C.confectioner’s sugar½C.milkCream butter until very light. Add sugar and gradually beat until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and cream of tartar. Add to butter mixture slowly, mixing only until well blended. Whip egg whites until stiff, but not dry. Fold into batter. Fold in 2 cups of chopped Texas pecans. Bake at 325 degreesF.for 1 hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture until well blended. Pour sugar glaze slowly over top of warm cake.
Cream butter until very light. Add sugar and gradually beat until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and cream of tartar. Add to butter mixture slowly, mixing only until well blended. Whip egg whites until stiff, but not dry. Fold into batter. Fold in 2 cups of chopped Texas pecans. Bake at 325 degreesF.for 1 hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture until well blended. Pour sugar glaze slowly over top of warm cake.
WHITE FRUIT CAKE¾lb.margarine2¼C.sugar6 eggs (one at a time)3¾C.flour1tsp.baking powderPinch of salt1½oz.lemon extract½lb.white raisins1lb.chopped Texas pecansJar of mixed candied fruitCream together margarine and sugar until smooth. Add 6 eggs, one at a time. Then add flour (reserving ¾ cup) and baking powder. Combine a jar of mixed candied fruit with the ¾ cup flour and add fruit and flour to creamed mixture. Add a pinch of salt, lemon extract, white raisins, and chopped Texas pecans, and blend well. Prepare 2 4 inch x ½ inch loaf pans by greasing and lining with waxed paper. Bake in a 350 degreesF.oven for 1 hour or until toothpick inserted near center comes out clean.
Cream together margarine and sugar until smooth. Add 6 eggs, one at a time. Then add flour (reserving ¾ cup) and baking powder. Combine a jar of mixed candied fruit with the ¾ cup flour and add fruit and flour to creamed mixture. Add a pinch of salt, lemon extract, white raisins, and chopped Texas pecans, and blend well. Prepare 2 4 inch x ½ inch loaf pans by greasing and lining with waxed paper. Bake in a 350 degreesF.oven for 1 hour or until toothpick inserted near center comes out clean.
MOCHA PECAN CAKE2C.butter1C.white sugar1½C.brown sugar6 eggs (one at a time)4C.flour3tsp.rum extract1tsp.baking powder¼tsp.salt½C.milk1T.instant coffee (dissolved in 3T.hot water)3C.chopped Texas pecansSoften butter, then cream with white sugar and brown sugar. Beat in eggs, one at a time. Sift flour, baking powder, and salt. Add alternately with milk, instant coffee, and rum extract. Fold in Texas pecans. Pour batter into greased tube or bundt pan. Bake at 325 degreesF.for 1½ hours.
Soften butter, then cream with white sugar and brown sugar. Beat in eggs, one at a time. Sift flour, baking powder, and salt. Add alternately with milk, instant coffee, and rum extract. Fold in Texas pecans. Pour batter into greased tube or bundt pan. Bake at 325 degreesF.for 1½ hours.
ITALIAN CREAM CAKE½C.shortening1 (4oz.) stick margarine2C.sugar5 egg yolks2C.sifted flour1tsp.soda1C.buttermilk1tsp.vanilla1 can flaked coconut1C.chopped Texas pecans5 egg whites (stiffly beaten)Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg yolks, one at a time, and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in egg whites. Pour batter into three greased and floured 8 inch pans. Bake at 350 degreesF.for 20 to 25 minutes or until cake tests done. Cool and frost with cream cheese frosting (below).Cream Cheese Frosting1 (8oz.)pkg.cream cheese½ stick margarine1tsp.vanilla1 box sifted powdered sugarBeat cream cheese and margarine together until smooth. Add vanilla and powdered sugar. Continue to beat until very smooth and creamy. Spread between the layers and around sides and on top of three layers. If desired, sprinkle chopped pecans and/or coconut on cake sides and top.
Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg yolks, one at a time, and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in egg whites. Pour batter into three greased and floured 8 inch pans. Bake at 350 degreesF.for 20 to 25 minutes or until cake tests done. Cool and frost with cream cheese frosting (below).
Beat cream cheese and margarine together until smooth. Add vanilla and powdered sugar. Continue to beat until very smooth and creamy. Spread between the layers and around sides and on top of three layers. If desired, sprinkle chopped pecans and/or coconut on cake sides and top.
FRESH APPLE CAKE1C.salad oil2C.sugar3 eggs3C.flour1tsp.salt1tsp.vanilla1½tsp.soda½tsp.nutmeg1tsp.cinnamon½tsp.cloves3C.diced peeled apples1C.chopped Texas pecansCream oil, sugar, and eggs. Add flour, salt, vanilla, soda, nutmeg, cinnamon, and cloves and beat well. Fold in diced apples and chopped pecans. Bake in greased and floured tube pan for approximately 1 hour at 350 degreesF.While still in pan, place cake in a brown paper bag until cool.
Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda, nutmeg, cinnamon, and cloves and beat well. Fold in diced apples and chopped pecans. Bake in greased and floured tube pan for approximately 1 hour at 350 degreesF.While still in pan, place cake in a brown paper bag until cool.
CHOCOLATE CHIP CAKE1C.chopped dates1tsp.soda1C.water1C.sugar½C.butter2 eggs1tsp.vanilla1¾C.flour1T.cocoa1 smallpkg.semi-sweet chocolate chips½C.chopped Texas pecansMix dates and soda. Boil water and pour over the dates. Cream sugar and butter until fluffy. Add eggs to the sugar and butter, one at a time, beating after each addition. Add vanilla. Blend flour and cocoa and add to the sugar mixture. Beat well. Fold in dates and semi-sweet chocolate chips. Pour into well-greased and floured 9 x 13 x 2 inch baking pan. Sprinkle pecans over the top and press into batter. Bake at 350 degrees for 30 minutes. Cool pan and cover when cool.
Mix dates and soda. Boil water and pour over the dates. Cream sugar and butter until fluffy. Add eggs to the sugar and butter, one at a time, beating after each addition. Add vanilla. Blend flour and cocoa and add to the sugar mixture. Beat well. Fold in dates and semi-sweet chocolate chips. Pour into well-greased and floured 9 x 13 x 2 inch baking pan. Sprinkle pecans over the top and press into batter. Bake at 350 degrees for 30 minutes. Cool pan and cover when cool.
BANANA NUT CAKE1C.shortening3C.sugar4 eggs (one at a time)2C.mashed bananas4C.sifted flour2C.chopped Texas pecans1tsp.vanilla8T.sour milk2tsp.sodaCream shortening and sugar. Add eggs, one at a time. Add mashed bananas and sifted flour. Then add pecans and vanilla. Fold in sour milk and soda. Pour into a 10 inch tube pan. Bake for 30 minutes at 375 degreesF.
Cream shortening and sugar. Add eggs, one at a time. Add mashed bananas and sifted flour. Then add pecans and vanilla. Fold in sour milk and soda. Pour into a 10 inch tube pan. Bake for 30 minutes at 375 degreesF.
TEXAS PECAN PIE4 eggs½C.brown sugar¾C.light corn syrup⅛T.salt1tsp.vanilla1T.melted butter1C.Texas pecan halves1 9 in. unbaked pie shellBeat eggs until frothy. Add brown sugar, corn syrup, salt, vanilla, melted butter, and Texas pecan halves. Pour into pie shell. Bake 10 minutes in 450 degreesF.oven. Reduce to 350 degrees for about half an hour or until knife comes out clean.
Beat eggs until frothy. Add brown sugar, corn syrup, salt, vanilla, melted butter, and Texas pecan halves. Pour into pie shell. Bake 10 minutes in 450 degreesF.oven. Reduce to 350 degrees for about half an hour or until knife comes out clean.