Pecan Zuni Cake

By: Judy Johnson


4 Eggs

2 c. White Sugar

1 c. Vegetable Oil

2 c. All Purpose Flour

2 tsp. cinnamon

1 tsp. salt

2 tsp. Baking Powder

1 tsp. Baking Soda

1 c. Chopped Pecans

2 c. Grated Zucchini

2 tsp. Vanilla

Preheat oven to 350 degrees F. Grease and flour Bundt pan. Or you cake use 2- 11″ baking pans. Sift together flour, cinnamon, salt, baking powder and baking soda on to a piece of waxed paper. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in chopped pecans, vanilla and zucchini. Mix thoroughly. Pour batter into prepared pan. Bake for 80 minutes for the Bundt pan. Bake for 25 to 30 minutes if using 2 baking pans.


16 oz. Cream Cheese, softened

1/2 c. Butter, softened

3 1/2 c. Sifted Confectioner’s Sugar

1 tsp. Vanilla

2 c. Pecan Halves

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and then gradually stir in the confectioner’s sugar. After frosting the cake use the pecan halves for decorating the cake.

Pecan Carrot Cake

by: Morgan Paulk

2 c. Sugar

1 c. Canola Oil

4 Eggs

2 c. All Purpose Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. salt

2 c. Grated Carrots

1 c. Chopped Pecans

Blend sugar, oil and eggs in a mixer. Sift together flour, baking soda, baking powder, cinnamon and salt in a large bowl. Add dry ingredients into the mixer and blend until well combined. Add grated carrots and pecans and mix together. Pour batter into greased and floured baking pans. Cook in the over at 350 degrees for 35 minutes. Let cool and then frost with icing.


1 stick of Softened Butter

1 16 oz. Pkg of Softened Cream Cheese

2 tsp. vanilla extract

1 lb. powdered sugar

Place the butter and cream cheese into a bowl. Mix together. Sift powdered sugar into the bowl and mix it in. Add the vanilla. Mix thoroughly. Ice the cakes.

Pecan Flan

By: Karen Romero

Hotel Encanto Best of Show


1 Can of Evaporated Milk

1 package of Philadelphia Cream Cheese

6 eggs

2 cups of Pecans

1 cup of Sugar

Make the caramel with the sugar and 2 Tablespoons of water. When it is finished, let it cool. Pour it into an 8 inch cheese cake mold. Blend the evaporated milk, condensed milk, cream cheese, eggs and pecans together. Then pour it into the mold on top of the caramel. Use a tray filled with about 1 inch of hot water. Cover the flan with aluminum foil; place in the water pan and let it cook for 45 minutes in a 350 degree oven.

Pecan Spirals

By: David Armas

2 1/2 c. All Purpose Flour

1/4 c. Brown Sugar

1 c. Butter

2 Tbsp. Cream Cheese

1/4 c. Maple Syrup

1/4 c. Raw Sugar

1/2 c. Sugar

1/4 tsp. Salt

2 tsp. Vanilla

1 1/2 c. Pecans

2 Eggs

Mix flour, sugar and salt. Add butter; mix until crumbly. Add vanilla and cream cheese. Turn dough on to the tabletop and pat into a 7 inch square. Refrigerate. Pulse pecans with maple syrup and egg yolks. Refrigerate. Preheat oven to 375 degree F. Spread pecan mixture over the dough. Roll dough tightly. Sprinkle with raw sugar. Refrigerate. Slice in 1/4 inch thick rounds. Bake for 16 minutes until golden brown. Makes about 32 cookies.

Triple Chocolate Cake

Triple Chocolate Cake

Triple Chocolate Cake

By: Demi Martinez in the 2017 Pecan Food Fantasy

Hotel Encanto Best of Show


1 cup unsalted butter

2 1/2 cups sugar

4 eggs

1 cup cocoa

2 cups water

2 3/4 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

Sift the flour, baking soda, baking powder and salt into a bowl and whisk together. Set aside. Boil some water. Pour 2 cups of hot water into the cocoa and whisk until the cocoa dissolves completely. Set aside to cool slightly. Cream the butter and sugar at medium speed until light and fluffy, about 8-10 minutes. Add eggs to the sugar mixture, two at a time and blend until incorporated. Scrape down the sides as needed. Add the dry ingredients alternatively with the warm cocoa mixture. Begin by adding dry, then alternate with wet. Pour the batter into parchment lined pans. Bake at 350 degrees F until a toothpick comes out clean. Cool completely in the pans.

Chocolate Caramel Pecan Frosting


8 oz. cream cheese

4 cups powdered sugar

4 Tbsp. milk

1/4 cup unsalted butter

2 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 cup unsweetened cocoa powder

1/2 cup crushed pecans

In a bowl, beat together the cream cheese, 3 Tbsp milk, powdered sugar, butter, vanilla, cocoa and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces of melted chocolate. Add 1/2 cup pecans. Frost cake and decorate as desired.