Texas Pecan Candy Cake
Cream butter and cream cheese until soft and creamy.
Recipe Summary Texas Pecan Candy Cake
This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
Ingredients | Pecan Butterscotch Cake Recipe1 ½ cups red and green candied cherries, quartered1 cup candied pineapple, coarsely chopped1 ½ cups dates, pitted and chopped1 tablespoon all-purpose flour4 ⅓ cups chopped pecans1 ½ cups flaked coconut1 (14 ounce) can sweetened condensed milkDirectionsPreheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top.Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.Info | Pecan Butterscotch Cake RecipeServings: 14 Yield: 1 - 9 inch tube pan
TAG : Texas Pecan Candy CakeDesserts, Nut Dessert Recipes, Pecan Dessert Recipes,
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