Butternut Cake with Butter Pecan Frosting

Butternut Cake with Butter Pecan Frosting might be just the side dish you are searching for. This lacto ovo vegetarian recipe serves 10 and costs $2.3 per serving. One portion of this dish contains around 11g of protein, 50g of fat, and a total of 947 calories. A mixture of eggs, rum extract, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people made this recipe, and 26 would say it hit the spot. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a not so excellent spoonacular score of 28%. Similar recipes include Butternut Squash Cake with Butter-Rum Frosting, Easy Pumpkin Cake with Butter Pecan Frosting, and Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 stick butter, at room temperature

2 sticks butter, at room temperature

4 cups confectioners' sugar

1 8-ounce package cream cheese, at room temperature

4 large eggs

2 cups granulated sugar

1 cup milk

1/2 cup pecans

1 cup pecans, chopped

1 teaspoon butternut extract

3 tablespoons butternut extract

3 cups self-rising flour, plus more for dusting cake pans

Equipment:

oven

stand mixer

frying pan

whisk

bowl

hand mixer

Cooking instruction summary:

For the cake: Preheat the oven to 350 degrees F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour. Using a stand mixer, cream the butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add the extract and continue to beat until just mixed. Then fold in the pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting. For the frosting: Add the confectioners' sugar to a bowl and whisk to make sure there are no lumps. Set aside. In a large bowl, blend together the cream cheese and butter with an electric hand mixer. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the extract. Stir in the pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.

 

Step by step:


1. For the cake: Preheat the oven to 350 degrees F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.

2. Using a stand mixer, cream the butter until fluffy.

3. Add the granulated sugar and continue to cream well for 6 to 8 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour.

6. Add the extract and continue to beat until just mixed. Then fold in the pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.

7. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.


For the frosting

1. Add the confectioners' sugar to a bowl and whisk to make sure there are no lumps. Set aside.

2. In a large bowl, blend together the cream cheese and butter with an electric hand mixer. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the extract. Stir in the pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.


Nutrition Information:

Quickview
943k Calories
10g Protein
49g Total Fat
119g Carbs
3% Health Score
Limit These
Calories
943k
47%

Fat
49g
76%

  Saturated Fat
23g
149%

Carbohydrates
119g
40%

  Sugar
89g
100%

Cholesterol
174mg
58%

Sodium
355mg
15%

Get Enough Of These
Protein
10g
22%

Manganese
0.98mg
49%

Selenium
23µg
34%

Vitamin A
1308IU
26%

Phosphorus
169mg
17%

Copper
0.28mg
14%

Vitamin B2
0.23mg
14%

Vitamin B1
0.15mg
10%

Zinc
1mg
10%

Vitamin E
1mg
10%

Fiber
2g
9%

Vitamin D
1µg
9%

Magnesium
34mg
9%

Calcium
86mg
9%

Vitamin B5
0.86mg
9%

Folate
29µg
7%

Iron
1mg
7%

Vitamin B12
0.4µg
7%

Potassium
199mg
6%

Vitamin B6
0.1mg
5%

Vitamin K
3µg
4%

Vitamin B3
0.63mg
3%

covered percent of daily need
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Food Trivia

Onion is Latin for large pearl. A basket of onions was considered a respectable funeral offering in ancient Egypt, second only to a basket of bread. Onions, with their circular layers, represented eternity and were found in the eyes of King Ramses IV who died in 1160 B.C.

Food Joke

Eating on his own Issy’s wife is unwell and so Issy is sitting in a restaurant on his own for a change. He spends a good deal of time looking at the menu and even when the waiter returns to take his order, Issy is still poring over the menu. The waiter clears his throat and asks, "Ahem, excuse me for asking, sir, but is there a problem with the menu?" "No there isn’t," Issy replies. "It’s just that my wife Betty usually tells me what I am allowed to eat, and she’s not here." "That`s no problem," says the waiter, "the soup of the day is chicken soup with lokshen and to make it real tasty we add giblets and chicken fat. But…. I’m sure your wife would want you to have the tomato juice." The waiter then continues. "Today’s special is potted flanken nosh-up. This is made with especially fatty meat to which we add potatoes and carrots and leave the whole caboodle in the oven for almost eight hours. We then serve it with home made challah bread for dipping into the gravy. But….. I’m sure your wife would want you to have the boiled chicken wings and rice." On hearing this, Issy puts down the menu and says, "Nag nag, nag. That`s all Betty ever does. I`m tired of her telling me what to do. I`ll have the chicken soup and flanken nosh-up."

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