Need A Filling For A Butter Pecan Cake

Baking By bluejeannes Updated 7 Jan 2011 , 1:52am by -K8memphis

bluejeannes Posted 7 Jan 2011 , 12:27am
post #1 of 14

Im making a butter pecan cake and I need a filling for it. I've used Dulce De Leche, which is AMAZING with this kind of cake...but I want something different this time. Any suggestions?

13 replies
-K8memphis Posted 7 Jan 2011 , 12:36am
post #2 of 14

Recipe from Cookiemania by Jeri Dry and Alix Engle

Toffee Filling

1 cup flaked coconut
1 egg
1/2 cup evaporated milk (or cream)
1/4 cup butter ( I use the extra cream butter)
1 cup firm packed brown sugar
1 tablespoon flour or cornstarch
1 teensy drop light Karo syrup* optional
1/8 tablespoon salt
1 teaspoon vanilla ( I use more)

I toast my coconut stirring in a dry skillet (because it is SO easy to burn it in the oven). I get my mine nice and brown so then I put it in a bowl to stop the browning.
Beat egg in a medium saucepan- no heat
Add milk, butter, brown sugar, flour, karo and salt
Bring to a boil over medium heat. (If you mix the flour with the sugar you won't have lumps
Cook until thick stirring constantly. At least like five minutes boiling.
Remove from heat, stir in vanilla and coconut.

The Karo keeps it from ever crystalizing.
I can fill an 8x12 quarter sheet with this amount.

If you splash your cake with simple syrup and rum then fill with that filling - oh my gosh - it is SO good. This is my best selling cake. But I use butter pecan cake.

bluejeannes Posted 7 Jan 2011 , 12:46am
post #3 of 14

that sounds good!
I've heard of Karo before but have never used it...what is it exactly? Is it like corn syrup?

-K8memphis Posted 7 Jan 2011 , 12:59am
post #4 of 14

Yes--just a drop of anything like that--agave or honey or something like that--it's optional--it's not even necessary.

It's a fricking good filling.

bluejeannes Posted 7 Jan 2011 , 1:04am
post #5 of 14

ok thanks
can't wait to try it!

-K8memphis Posted 7 Jan 2011 , 1:05am
post #6 of 14

Yes--just a drop of anything like that--agave or honey or something like that--it's optional--it's not even necessary.

It's a fricking good filling.

Occther Posted 7 Jan 2011 , 1:09am
post #7 of 14

I made a praline pecan filling to go with spice cake. Delicious - but maybe too much for butter pecan?

bluejeannes Posted 7 Jan 2011 , 1:09am
post #8 of 14

oh, one more question...do you put the simple syrup over a butter pecan cake too?

-K8memphis Posted 7 Jan 2011 , 1:33am
post #9 of 14

Yes rum simple syrup.

Cake trivia:
This is the cake I made for my brothers wedding 35 years ago that if his wedding comes up in conversation--people still mention the cake.

This was my Mom's favorite cake. Right after she passed away I made one for a potluck at a new job and it came out like magic, pure magic--it was something extra special like the planets & stars all aligned or something. I mean it's a great cake but this one was unusually sensational. I've never been able to duplicate it. Just one of those rare moments, y'know?

playingwithsugar Posted 7 Jan 2011 , 1:39am
post #10 of 14

Slight segue -

What frosting do you recommend for a butter pecan cake with that filling? I'm thinking that a caramel frosting would be way too much, but a white frosting might not be enough.

Theresa icon_smile.gif

Reyna Posted 7 Jan 2011 , 1:44am
post #11 of 14

I mix sweet condensed milk with my icing and use as filling also you can buy the Dulce de Leche can in the same section DELICIOUS, other i use is kaluha

-K8memphis Posted 7 Jan 2011 , 1:49am
post #12 of 14
Quote:
Originally Posted by playingwithsugar

Slight segue -

What frosting do you recommend for a butter pecan cake with that filling? I'm thinking that a caramel frosting would be way too much, but a white frosting might not be enough.

Theresa icon_smile.gif




I use smbc straight up. I agree about the carmel.

playingwithsugar Posted 7 Jan 2011 , 1:50am
post #13 of 14

Thanks, K8.

Adding some crushed, candied pecans on the outside would make it just right.

Theresa icon_smile.gif

-K8memphis Posted 7 Jan 2011 , 1:52am
post #14 of 14
Quote:
Originally Posted by playingwithsugar

Thanks, K8.

Adding some crushed, candied pecans on the outside would make it just right.

Theresa icon_smile.gif




I could handle that!!! icon_biggrin.gif

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