Caramel pecan spice cakes
1 Package spice cake mix
1 Package (4-serving size) vanilla instant pudding mix
1 Cup Water
1/3 Cup canola oil
1-1/2 Cups pecan pieces, toasted and finely chopped
3 Tablespoons butter or margarine
3 Tablespoons granulated sugar
3 Tablespoons brown sugar
3 Tablespoons whipping cream
1/2 Cup confectioner's sugar
1/4 teaspoon vanilla extract
Pecan halves, for garnish
Maraschino cherry halves, for garnish
Preheat oven to 350 F. Grease and flour two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
For cake: combine cake mix, pudding mix, eggs, water and oil in large bowl.
Beat at medium speed with electric mixer for 2 minutes. Stir in toasted pecans.
Pour into pans. Bake at 350 F for 55 to 60 minutes or until toothpick inserted
in center comes out clean. Cool in pans 15 minutes. Loosen loaves from pans.
Invert onto cooling racks. Turn right-side up. Cool completely.
For caramel glaze: combine butter, granulated sugar, brown sugar and whipping
cream in small heavy saucepan. Bring to a boil on medium heat; boil 1 minute.
Remove from heat; cool 20 minutes. Add confectioners sugar and vanilla extract;
blend with wooden spoon until smooth and thick. Spread evenly on cooled loaves.
Garnish with pecan halves and maraschino cherry halves before glaze sets.
Makes two loaves
Tip: To toast pecans, spread pecan pieces evenly on baking sheet. Toast in
350 F oven for 8 minutes or until fragrant. Cool completely.