Cakes & Pies
Reading edition
FLUFFY PECAN POUND CAKE
2 C. butter
2 C. sugar
10 egg yolks (at room temp.)
1 tsp. vanilla
½ tsp. salt
4½ C. sifted cake flour
½ tsp. cream of tartar
2 C. chopped Texas pecans
10 egg whites
Glaze
½ C. confectioner’s sugar
½ C. milk
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 degrees F. 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 CAKE
¾ lb. margarine
2¼ C. sugar
6 eggs (one at a time)
3¾ C. flour
1 tsp. baking powder
Pinch of salt
1½ oz. lemon extract
½ lb. white raisins
1 lb. chopped Texas pecans
Jar of mixed candied fruit
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 degrees F. oven for 1 hour or until toothpick inserted near center comes out clean.
MOCHA PECAN CAKE
2 C. butter
1 C. white sugar
1½ C. brown sugar
6 eggs (one at a time)
4 C. flour
3 tsp. rum extract
1 tsp. baking powder
¼ tsp. salt
½ C. milk
1 T. instant coffee (dissolved in 3 T. hot water)
3 C. chopped Texas pecans
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 degrees F. for 1½ hours.
ITALIAN CREAM CAKE
½ C. shortening
1 (4 oz.) stick margarine
2 C. sugar
5 egg yolks
2 C. sifted flour
1 tsp. soda
1 C. buttermilk
1 tsp. vanilla
1 can flaked coconut
1 C. chopped Texas pecans
5 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 degrees F. for 20 to 25 minutes or until cake tests done. Cool and frost with cream cheese frosting (below).
Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese
½ stick margarine
1 tsp. vanilla
1 box sifted powdered sugar
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 CAKE
1 C. salad oil
2 C. sugar
3 eggs
3 C. flour
1 tsp. salt
1 tsp. vanilla
1½ tsp. soda
½ tsp. nutmeg
1 tsp. cinnamon
½ tsp. cloves
3 C. diced peeled apples
1 C. chopped Texas pecans
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 degrees F. While still in pan, place cake in a brown paper bag until cool.
CHOCOLATE CHIP CAKE
1 C. chopped dates
1 tsp. soda
1 C. water
1 C. sugar
½ C. butter
2 eggs
1 tsp. vanilla
1¾ C. flour
1 T. cocoa
1 small pkg. semi-sweet chocolate chips
½ C. chopped Texas pecans
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 CAKE
1 C. shortening
3 C. sugar
4 eggs (one at a time)
2 C. mashed bananas
4 C. sifted flour
2 C. chopped Texas pecans
1 tsp. vanilla
8 T. sour milk
2 tsp. soda
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 degrees F.
TEXAS PECAN PIE
4 eggs
½ C. brown sugar
¾ C. light corn syrup
⅛ T. salt
1 tsp. vanilla
1 T. melted butter
1 C. Texas pecan halves
1 9 in. unbaked pie shell
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 degrees F. oven. Reduce to 350 degrees for about half an hour or until knife comes out clean.