Banana Loaf
Coffee Nut Cake
Hummingbird Pecan Cake
Maple Syrup and Pecan Cake
Apricot Pecan Loaf
Chocolate Pecan Fudge Cake
Banana Loaf
Ingredients: |
1 cup mashed ripe bananas |
Method: Cream butter and sugar until soft and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence. Fold in the sifted dry ingredients alternately with the combined mashed banana and yoghurt. Stir through Pecans Nuts and sultanas. Divide mixture between 2 greased and lined 19cm x 9cm loaf pans. Bake in moderate oven (180°C), approximately 1 hour or until cooked when tested. Let stand in pan 10 minutes before turning out to cool on wire rack.
Coffee Nut Cake
Ingredients: |
2 tspns instant coffee powder |
Method: Cream butter and sugar. Add eggs, beat well. Sift dry ingredients into a separate bowl. Return husks. Add to creamed mixture alternately with milk. Fold in chopped Pecans. Pour into a greased and lined 20cm deep round cake tin. Arrange extra Pecans on top of cake mixture. Bake at 180°C for 30-35 minutes or until cooked. Remove from tin and cool before serving.
Hummingbird Pecan Cake
This cake can be made 3 days ahead but in wet or humid weather keep refrigerated.
Ingredients: |
Cream Cheese Frosting: |
Method: Cake: Lightly grease a base lined 23cm spring form pan (or 23cm square pan). Sift the flour, sugar, cinnamon and soda into a large bowl and stir in eggs, Pecan nuts, butter, bananas and pineapple. Stir until just combined. Pour mixture into prepared pan and bake in moderate oven (180°C), about 1 hour, or until cooked when tested. Let stand 10 minutes, turn onto wire rack to cool.Cream Cheese Frosting:?Beat cream cheese, butter and vanilla essence until light and fluffy. Gradually beat in sifted icing sugar and beat until smooth.Spread cream cheese frosting over cold cake.
Maple Syrup and Pecan Cake
|
Ingredients: |
1 cup chopped Pecans |
Method: Combine maple syrup, water and butter in saucepan. Stir constantly over heat without boiling until butter is melted. Remove from heat: cool to room temperature. Grease a deep 19cm square cake pan. Line base with paper and grease paper well.Stir mixed fruit and Pecans into cooled mixture. Sift dry ingredients, add to mixture and stir until combined. Pour mixture into prepared pan. Bake in a moderate oven (approximately 180°C) for 50 minutes or until cooked when tested. Cover cake with foil, cool in tin.
Apricot Pecan Loaf
Ingredients: |
2¾ cups plain flour |
NOTE: It is important to ensure your baking powder is fresh for this loaf. Note purchase date when you buy a new tin and discard after a few months for best results.
Method: Soak apricots in orange juice for 30 minutes. Beat eggs until light, stir in sugar and mix well. Stir in melted butter. Sift flour with baking powder, soda and salt. Add alternately with orange and apricot mix. Stir in Pecans. Turn into a large greased loaf tin and bake in a moderate oven (180°C), for 1 ½ hours. When cool, cut very thinly and serve plain, buttered or sandwich thin slices with a mixture of cream cheese and finely chopped glace ginger.
Chocolate Pecan Fudge Cake
Cake Ingredients: |
Chocolate Filling Ingredients: |
Method: Melt the chocolate, orange juice and rind over a gentle heat until smooth and creamy. Whisk in butter a little at a time until the mixture is thick and smooth. In a large bowl beat together the eggs and sugar. Add vanilla essence and beat until mixture is thick and fluffy. Sift together the cornflour and self raising flour and fold into the egg mixture, add chopped pecans. Gently fold the two mixtures together until combined. Divide the mixture between 2 x 20cm round cake pans. Bake in a moderate oven (180°C), for approximately 35 minutes or until cooked when tested. Cool slightly before turning out and allow to become cold.For Chocolate Filling:?Melt chocolate over gentle heat. Beat in the butter piece by piece. When quite cool, fold in the cream. Sandwich the two cakes together with the chocolate filling.For Chocolate Icing:?Mix all ingredients together till a smooth consistency.Decorate cake as desired with Pecans and chocolate covered camellia leaves.