Best Pecan Wine Cake Recipes

Pecan Wine Cake image

Provided by Ann McCue

Categories Cakes

Number Of Ingredients 9

1 2/3 c packed brown sugar
1 1/3 c granulated sugar
1 c butter , softened
4 eggs
3 2/3 c all purpose flour
1/4 tsp ground mace (i didn't have mace so i used allspice, or you could use nutmeg)
1/8 tsp salt
1 1/3 c fruity white wine (the recipe calls for wines like viansa frescolina tocai or imbianco barbera blanc) i used mascato
1 c pecans, coarsely chopped

Steps:

1. Preheat oven to 300 degrees. grease and lightly flour a 9 inch tube pan. In a medium bowl, stir together brown and granulated sugars. set aside.
2. In a large bowl, beat butter with an electric mixer on med. to high speed for 30 seconds. Add half of the sugar mixture. beat on high speed about 6 minutes or until nice and smooth. scraping sides of bowl occasionally.
3. In another large bowl. beat eggs with a wire whisk about 5 minutes or until light and fluffy. Gradually whisk the remaining sugar mixture into beaten eggs. Continue whisking until mixture becomes smooth and creamy. Add egg mixture to butter mixture, whisking until smooth.
4. In another bowl stir together flour, mace (or alspice or nutmeg) and salt.Alternately add flour mixture and wine to butter mixture, beating with a wooden spoon after each addition. Stir in pecans. Pour batter into the prepared pan, spreading evenly. Place pan on a baking sheet.
5. Bake for 1 3/4 to 2 hours or until top is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. remove cake from pan, cool completely on rack.
6. Make-ahead tip: For best flavor, wrap and chill cake overnight before serving. Store in refridge. Do not freeze.

Pecan Wine Cake Recipe image

Provided by Reen

Number Of Ingredients 10

1 1/3 cups granulated sugar
1 2/3 cups packed brown sugar
1 cup butter, softened (2 sticks)
4 eggs
3 1/3 cups unbleached all-purpose flour
1/4 teaspoon ground mace (can use nutmeg instead)
1/8 teaspoon salt
1 1/3 cups fruity white wine
1 cup pecans, coarsely chopped
Sifted powdered sugar (optional)

Steps:

1. Preheat the oven to 300°F. Butter and lightly flour a 9-inch (12-cup) fluted tube pan; set aside. 2. In a medium bowl, combine the sugars; set aside. In a large bowl, beat the butter with an electric mixer until soft and fluffy. Add half of the sugar mixture to the creamed butter. Increase mixer speed; beat mixture until smooth. Set aside. 3. In a large bowl, beat the eggs with a whisk (I used an electric handheld mixer) until light and fluffy (about 5 minutes). Gradually whisk the remaining sugar mixture into the eggs. Continue whisking until consistency is smooth and creamy. Add this mixture to the butter mixture; whisk until smooth. 4. In another large bowl, combine flour, mace, and salt. Alternately add the flour mixture and the wine to the butter-and-egg mixture; mix well with a wooden spoon after each addition. Stir in pecans. 5. Pour the batter into the prepared pan; place on a baking sheet. Bake in the preheated oven for 1 hour and 45 minutes to 2 hours or until the cake is golden and a knife comes out clean when inserted. Cool cake in pan for 30 minutes. Turn out on a wire rack and cool completely. If desired, sprinkle powdered sugar over the cake. Makes 16 to 20 servings.