Best 4 Mama Neelys Spiced Pecan Cake Recipes

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Craving a melt-in-your-mouth dessert with a symphony of flavors? Look no further than Mama Neely's Spiced Pecan Cake, an extraordinary culinary creation that captivates taste buds and hearts alike. Experience the perfect balance of sweet and spicy in every bite as you embark on a taste adventure that will leave you yearning for more. With its moist texture, delectable pecan flavor, and tantalizing aroma, Mama Neely's Spiced Pecan Cake is a masterpiece that deserves a special place on your table.

Here are our top 4 tried and tested recipes!

MAMA NEELY'S BAKED BEANS



Mama Neely's Baked Beans image

Pat: Every Fourth of July, Mama Neely made her famous baked beans: she'd brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We've found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama's way is best.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced
Three 16-ounce cans pork and beans
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons prepared mustard
Dash of hot sauce, preferably Tabasco

Steps:

  • Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

SPICED PECAN CAKE WITH PECAN ICING



Spiced Pecan Cake With Pecan Icing image

This cake is a lot of work !!! But it is well worth it for that special occasion! Although I found this in the March, 1984 issue of Bon Appetit, when it first came out, but it REALLY comes from Paul Prudhomme's first cookbook, the one that started the whole international Cajun cooking craze. Regardless of quoted times, this takes all day to make, on and off.

Provided by Toby Jermain

Categories     Dessert

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

2 cups coarsely chopped pecans, see note
1/4 cup brown sugar, firmly packed,see note
2 tablespoons ground cinnamon, see note
1 teaspoon freshly grated nutmeg, see note
1 cup unsalted butter, room temperature,see note
3 tablespoons vanilla extract, see note
2 cups sugar
3 cups sifted unbleached flour
2 tablespoons baking powder
1 cup milk, plus
2 tablespoons milk
3 egg whites, room temperature (save yolks for frosting)
1 cup water
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3/4 cup water
8 egg yolks, room temperature (lightly beat all but 3 extra whites with pinch salt and freeze for other use)
1 1/2 cups butter or 1 1/2 cups margarine, cut into pieces,room temperature
2 1/2 cups powdered sugar, sifted
4 1/2 teaspoons vanilla extract
2 1/2 cups coarsely chopped pecans, toasted
heavy cream, if needed to thin
pecan halves

Steps:

  • Cake: Position rack in upper third of oven and preheat to 425 degrees F.
  • To candy pecans, place on a large ungreased metal baking sheet.
  • Roast 10 minutes, stirring every 2 minutes.
  • Combine brown sugar, cinnamon, and nutmeg in a medium bowl.
  • Mix in 1/4 cup butter, and stir in hot pecans to coat thoroughly.
  • Return mixture to pan and roast 10 minutes, stirring every 2 minutes.
  • Mix in 2 Tbsp vanilla, and roast another 5 minutes, stirring frequently.
  • Cool candied pecans to room temperature.
  • See bottom Note!
  • Preheat oven to 350 degrees F.
  • Grease and flour three 8" round cake pans.
  • Cream remaining 3/4 cup butter with 1-1/2 cups sugar in large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes.
  • Sift flour and baking soda into another bowl.
  • Combine milk and remaining 1 Tbsp vanilla in measuring cup.
  • Add dry ingredients and milk mixture alternately to butter mixture, beating at high speed until well blended, scraping down sides of bowl occasionally.
  • Gently stir in candied pecans.
  • Beat egg whites until frothy.
  • Add remaining 1/2 cup sugar 1 Tbsp at a time, beating at high speed until mixture is stiff but not dry, about 2 minutes.
  • Gently fold beaten egg whites into batter in three additions.
  • Divide batter among prepared pans, forming a slight depression in the center of each.
  • Bake until a toothpick inserted near the center comes out clean, about 40 minutes.
  • Cool 10 minutes in pans, then invert onto wire racks, and cool to room temperature.
  • Cake Glaze: Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally.
  • Increase heat, and bring mixture to a full boil.
  • Remove from heat, and stir in vanilla.
  • Immediately brush hot glaze over top and sides of each cake layer.
  • Frosting: Heat sugar and water in heavy 1 quart saucepan over low heat, swirling pan occasionally, until sugar dissolves.
  • Increase heat and boil without stirring until mixture registers 230 degrees F (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes.
  • Blend egg yolks in the large bowl of an electric mixer at high speed for 5 seconds.
  • Decrease speed to low, and add hot syrup in a thin stream, and then beat at high speed until cool, about 10 minutes.
  • DO NOT SCRAPE DOWN SIDES OF BOWL.
  • Gradually add butter or margarine, beating at medium speed until smooth, about 5 minutes.
  • Reduce speed to low, and blend in powdered sugar and vanilla.
  • Add chopped pecans and beat at high speed until mixture is very thick.
  • Thin frosting with cream if necessary.
  • Stack cake layers on a serving platter, spreading 1 cup of frosting between each, refrigerating frosting as necessary to keep it firm.
  • Smooth remaining frosting on sides and top of cake.
  • Arrange pecan halves around top edge.
  • Serve at room temperature.
  • Note: If this does not sound rich enough for you, it can be made even richer.
  • To do so, increase all ingredients used to candy the pecans by one half.
  • After cooling, reserve one cup of the candied pecans and add these to the icing at the same time as the toasted pecans are added.

MAMA NEELY'S SOCK IT TO ME CAKE



Mama Neely's Sock It to Me Cake image

Make and share this Mama Neely's Sock It to Me Cake recipe from Food.com.

Provided by scarley

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice
1 (18 1/4 ounce) box yellow cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour

Steps:

  • For filling:.
  • For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
  • For cake:.
  • Preheat oven to 375 degrees F.
  • Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
  • For glaze:.
  • Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.

Nutrition Facts : Calories 688.5, Fat 35.1, SaturatedFat 7.8, Cholesterol 120.2, Sodium 478.9, Carbohydrate 88.2, Fiber 2.4, Sugar 60.5, Protein 8.5

MAMA NEELY'S BAKED BEANS



Mama Neely's Baked Beans image

Categories     Sauce     Bean     Simmer

Yield serves 6

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced
Three 16-ounce cans pork and beans
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons prepared mustard
Dash of hot sauce, preferably Tabasco

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a Dutch oven set over medium-high heat. Once it's hot, toss in the onion and garlic, and sauté until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

Tips:

  • Use fresh ingredients. This will give your cake the best flavor and texture.
  • Measure your ingredients carefully. This is important for ensuring that your cake turns out perfectly.
  • Don't overmix the batter. Overmixing can make your cake tough.
  • Bake your cake at the right temperature. The temperature will vary depending on the recipe, so be sure to follow the instructions carefully.
  • Let your cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • Store your cake in an airtight container at room temperature. This will keep it fresh for up to 3 days.

Conclusion:

Spiced pecan cake is a delicious and versatile cake that can be enjoyed for any occasion. With its moist texture, sweet and nutty flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this spiced pecan cake a try. You won't be disappointed!

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