{"id":621,"date":"2009-06-09T15:03:09","date_gmt":"2009-06-09T19:03:09","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=621"},"modified":"2010-03-15T13:27:22","modified_gmt":"2010-03-15T17:27:22","slug":"butter-pecan-pound-cake","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/butter-pecan-pound-cake\/","title":{"rendered":"Butter Pecan Pound Cake"},"content":{"rendered":"
\"Butter

Butter Pecan Pound Cake<\/p><\/div>\n

This recipe was passed on to me at work from my boss and friend Liz. We trade recipes on a regular basis and she seems to cook a lot more than I do these days, she has many opportunities to prepare some really good meals for her family.<\/p>\n

I am not sure of the origin of this recipe, but I have seen variations on the Internet and in some family style cookbooks. This is one of the moistest cake recipes I have ever run across, the amount of liquid, eggs and oil combined with the addition of icing in the batter and then baking at a very low temperature for three-quarters of the oven time ensures a very moist cake.<\/p>\n

\"Cooling

Cooling on wire rack<\/p><\/div>\n

This recipe is so quick and easy to prepare and requires only 7 ingredients, and while not a complete from scratch recipe, it does utilize some brand name items that can be found in just about every store across N. America.\u00a0 A versatile cake too it can be served as dessert to just about any meal, makes a great breakfast bread with coffee or perfect for an afternoon break with a spot of hot tea.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
4<\/td>\nLarge<\/td>\nEggs<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nWater<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nCanola oil<\/td>\n<\/tr>\n
1<\/td>\nBox<\/td>\nBetty Crocker Butter Pecan Cake Mix<\/td>\n<\/tr>\n
1<\/td>\nCan<\/td>\nDuncan Hines Coconut Pecan Icing<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nFlaked coconut<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nPecans, chopped<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/p>\n

Note: Pre-heat oven to 350\u00b0 F<\/td>\n<\/tr>\n

1.<\/td>\nMix eggs, water and oil together in a large bowl.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the cake mix and blend well with mixer or by hand.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the icing to the batter and mix well.<\/td>\n<\/tr>\n
4.<\/td>\nAdd the coconut flakes and chopped pecans and stir well.<\/td>\n<\/tr>\n
5.<\/td>\nPour into a Bundt pan coated with non-stick spray.<\/td>\n<\/tr>\n
6.<\/td>\nBake at 350\u00b0 F oven for 25 minutes, and then lower the temperature to 250\u00b0 F for 1 hour and 30 minutes. Check doneness with a cake tester or toothpick.<\/td>\n<\/tr>\n
7.<\/td>\nLet cool in the pan for 15 minutes, then remove from pan, allow to cool on a wire rack then cover. Slice using a bread knife.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\"Ready

Ready to serve<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

I am not sure of the origin of this recipe, but I have seen variations on the Internet and in some family style cookbooks. This is one of the moistest cake recipes I have ever run across, the amount of liquid, eggs and oil combined with the addition of icing in the batter and then baking at a very low temperature for three-quarters of the oven time ensures a very moist cake.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[186,23,11],"tags":[2089,188,189,2057,190,191,187,154,2049],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t