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Receta Butter Pecan Cake
by Global Cookbook

Butter Pecan Cake
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  Raciónes: 12

Ingredientes

  • 1/3 c. Margarine
  • 1/2 c. Minced pecans
  • 3 c. All-purpose flour, divided
  • 1 Tbsp. All-purpose flour, divided
  • 1 c. Light-colored corn syrup
  • 1/2 c. Firmly packed brown sugar
  • 1 x Egg
  • 2 x Egg whites
  • 3/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1 c. Nonfat buttermilk
  • 1 tsp Vanilla extract Vegetable cooking spray
  • 1/4 c. Sifted powdered sugar
  • 1 Tbsp. Brown sugar
  • 2 tsp Skim lowfat milk

Direcciones

  1. Heat margarine in a small saucepan over medium heat; add in pecans, and saute/fry 4 min or possibly till browned. Drain pecans, reserving margarine; set margarine aside. Combine pecans and 1 Tbsp. flour; stir well, and set aside. Combine reserved margarine, corn syrup, and 1/2 c. brown sugar in a large bowl, beating well at medium speed of an electric mixer. Add in egg; beat well. Add in egg whites, and beat well. Combine remaining 3 c. flour, baking soda, and salt; add in to brown sugar mix alternately with buttermilk, beginning and ending with flour mix. Mix after each addition. Stir in pecan mix and vanilla. Pour batter into a 12-c. Bundt pan coated with cooking spray. Bake at 350 degrees for 45 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min; remove from pan. Cold on a wire rack. Combine powdered sugar, 1 Tbsp. brown sugar, and skim lowfat milk; stir well. Drizzle over cake.
  2. Yield: