Recipe: Caramel Crunch Cake/Plantation Pecan Cake

Hello,

Here are a couple recipes that look similar to what you're looking for. The first has the right name but no pecans, the second has the pecans but different filling. Maybe a combination of both will fit the bill!

Betsy

Caramel Crunch Cake

1 1/4 c. cake flour
3/4 c. sugar
1/2 c. egg yolks
1/4 c. water
1 tbsp. lemon juice
1 tsp. vanilla
1 c. egg whites
1 tsp. cream of tartar
1 tsp. salt
3/4 c. sugar

TOPPING:
1 1/2 c. sugar
1/4 c. brewed coffee
1/4 c. white corn syrup
3 tsp. sieved baking soda

FROSTING:
1 pt. whipping cream
2 tbsp. sugar
2 tsp. vanilla

Mix together cake flour and sugar; add egg yolks, water, lemon juice and vanilla; beat until a smooth batter. In a large bowl, beat egg whites, cream of tartar and salt until a fine foam forms through. Add gradually sugar and continue beating until meringue is firm and stands in peaks. Pour batter gently over meringue and fold in with spatula just until blended; do not stir. Gently spoon batter into ungreased tube pan. Cut through batter with a knife to break up bubbles and level mixture. Bake in preheated 350 degree oven for 50-55 minutes or until top springs back when touched. Remove from oven; immediately turn over and place tube over neck of funnel or bottle. Let stand until cool, then loosen with spatula and place on plate. For topping, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage, 310 degrees. Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan. Immediately pour into ungreased shallow metal pan. Do not stir or spread. Let cool without moving. Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin. Split cake into 4 layers. Whip cream, sugar and vanilla until stiff. Spread half of cream between layers and remainder on top and sides. Refrigerate until ready to serve. Just before serving, cover cake with crushed caramel crisp. Serves 8.

South Carolina Plantation Pecan Cake

Ingredients:
1 1/2 c. sifted flour
1 tsp. baking powder
1 1/2 c. finely chopped pecans
1 1/2 c. sugar
1/2 c. unsalted butter
1/4 c. bourbon mixed with 1 1/2 c. water
1/2 c. stiffly beaten egg whites (from 5 med. eggs)
1 c. heavy cream (whipped)
Confectioners' sugar (as needed)

Preheat oven to 375 degrees. Grease and flour tube pan or 2 layer cake pans. Sift together flour and baking powder. Add pecans. Set aside. Cream butter and sugar until fluffy (3 minutes). Add dry ingredients alternately with bourbon/water mixture mixing well. Pile egg whites on top of batter and carefully fold into mixture with an over and under motion. Pour batter into pans. Bake approximately 25 minutes or until cake tester comes out clean. Cool 10 minutes, invert on cooling racks. Spread half whipped cream on bottom layer. Add top layer, secure with toothpicks if necessary. Sift confectioners' sugar over top and then top with remaining whipped cream. (Serves 12.)