The base of this dump cake begins like a pecan pie filling. Whisk eggs, corn syrup, brown sugar, cream, vanilla, and melted ...

Preheat oven to 325 degrees. Prepare one 10 inch Angel Food cake pan or Bundt pan. Lightly grease the pan with shortening and dust with flour. By hand, break the ...

Instructions: Arrange two oven racks in the upper and lower thirds of the oven and preheat oven to 350 degrees. Scatter the pecans on a small rimmed baking sheet and bake on the lower rack, shaking ...

Elevate any spring gathering, Mother's Day lunch, or girl's birthday party with this stunning (and surprisingly easy) cake. A ...

After the first few weeks of spare, thoughtful eating in January, it feels like time for a little treat. This loaf, which is not too sweet and, after all, contains a vegetable and some whole-wheat ...

1 (approx. 15–16 oz) box Betty Crocker Butter Pecan cake mix 1 cup (2 sticks) butter, melted (for the top) Pecan pie spice, for sprinkling on top (optional) Optional for serving: pumpkin pie cold foam ...

This is a decadent pound cake recipe with a wonderful pecan flavor thanks to the ground toasted pecans mixed in the batter.

When winter days feel long and gray, a cozy treat can make all the difference. Cakes with gentle flavors and soft textures bring a sense of comfort that’s perfect for cold afternoons. These bakes are ...

1 Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover and boil for five minutes until very soft. Drain, discarding ...

2 C. unsalted butter, softened 2-1/2 C. sugar 6 large eggs, at room temperature 3 C. flour, sifted 1-1/2 C. buttermilk 2 C. chopped pecans 1 tbsp. vanilla extract Preheat oven to 325 F. In a mixing ...