Starting with this month’s recipe, I’m planning to find recipes which include a key ingredient from a particular state. So, starting with Alabama, this month’s recipe contains pecans. Alabama is one of the biggest producers of pecans (Carya illinoinensis) in the United States! In fact, it is the state nut, having been designated as such in 1982. The state has many pecan trees. There are 9,000 acres planted in pecan trees which produce an annual income of an estimated $10 million dollars.
Pecans are harvested in the fall when the nuts fall from the trees. After the nuts are picked up, they are cleaned and the shells are cracked open to get the yummy nut inside. Pecans are native to North America, specifically the central and southern United States and parts of Mexico. They are the only major tree nut indigenous to the continent. The word “pecan” itself is derived from the Algonquin word “pacane,” meaning “a nut that requires a stone to crack,” Pecans are rich in healthy fats, fiber, and various vitamins
and minerals. In fact, they contain the same amount of nutrients as blueberries. They are known for their high antioxidant capacity, particularly due to the unique form of vitamin E called gamma-tocopherol.
Interesting Facts
1) Antioxidant Powerhouse: Pecans rank highest among all nuts in their total antioxidant capacity. Antioxidants play a crucial role in protecting against cell damage caused by free radicals, potentially reducing the risk of chronic diseases. The unique form of vitamin E (gamma-tocopherol) in pecans is a potent antioxidant.
2) Heart Health Benefits: Pecans are rich in fats, which are considered healthy fats. Studies have shown that consuming pecans can help lower LDL cholesterol and triglycerides, while also improving other markers of cardiovascular health. Research suggests that pecans may also help reduce the risk of gallstones, high blood pressure, and abdominal fat.
3) Brain Health: Pecans are a good source of vitamin E and choline, both important for brain health. Some research indicates that pecans may protect against motor neuron degeneration.
4) Other Potential Benefits: Pecans may help reduce inflammation. They may also play a role in reducing insulin resistance and the risk of type 2 diabetes. Research suggests that pecans can be a part of strategies to manage obesity.
5) Genetics and Hybrids: Pecan trees are members of the walnut family and are classified as hickories. They readily hybridize with other hickory species, producing hybrids known as “hicans”. Pecan genetics is a field of ongoing research, with studies examining the DNA of commercial pecan varieties.
Another interesting fact is that no two pecan trees are identical. Each tree is unique because it hosts male and female flowers. This results in nuts with different shell thickness, size, quality and taste. Today’s more popular tree varieties include Elliot, Desirable, Gafford, McMillan, and Amling, all of which are scab (a common pecan disease) resistant, require less fertilizer and produce higher crop yield in less time.
Pecans were taken to the moon in the Apollo 11, 13 and 16 space missions because they are perfect for research conditions in space and on spacecrafts. They are nonperishable and compact, making them the ultimate gravity-defying snack and they continue to be a food in today’s space program.
So, with all the benefits that come from eating pecans, we might be able to stretch things a bit and say that having a piece of Punch Bowl Cake might be good for you?
What Is a Punch Bowl Cake?
A punch bowl cake is much like a trifle: an assembly of layers of cake, fruit, and cream quintessentially Southern, and it’s easy to make.
This punch bowl cake recipe keeps it simple with classic cherry pie filling, crushed pineapple, and whipped topping. Ask a Southerner what a punch bowl cake is, and you might get several different answers depending on personal preference and experience. There are different versions of this cake such as using different fillings: blueberry pie filling with chopped almonds, strawberry pie filling and chopped pecans or apple pie filling and chopped walnuts for a fall-forward favorite
Recipe:
Baking spray
1 (15 1/4-oz.) pkg. yellow cake mix (such as Pillsbury)
5 cups whole milk
2 (5.1-oz.) pkg. vanilla pudding and pie filling (such as Jell-O)
4 cups sliced bananas (from 7 medium [6 oz.] bananas), divided, plus more for garnish
2 (20-oz.) cans crushed pineapple, drained and divided
2 (21-oz.) cans cherry pie filling, divided
1 1/2 cups sweetened coconut flakes (from 1 [14-oz.] bag), divided, plus more for garnish
1 1/2 cups roughly chopped fresh pecans, divided, plus
more for garnish
1 pint heavy cream
¼ cup sugar
1 tsp. vanilla
whole red maraschino cherries with stems.
Directions
Cook cake:
Preheat oven to 350°F. Prepare cake in a 13- x 9-inch baking pan according to package directions. Let cool completely in baking pan on a wire rack for about 30 minutes.
Make pudding:
Meanwhile, follow directions on the package. Cover and let cool.
Cut cake:
Cut cooled cake into 1-inch cubes (about 14 cups total).
Start cake layers:
Place half of cake cubes (about 7 cups) in an even layer on bottom of a large (2 gallon) punch bowl or any very large bowl. Scoop half of pudding mixture (about 2 1/2 cups) over cake cubes, spreading pudding to edge of bowl. Arrange 2 cups of the banana slices in an even layer over pudding layer in punch bowl. Top banana slices with 1 can of the pineapple followed by 1 can of the pie filling.
Sprinkle pie filling evenly with 3/4 cup each of the coconut and pecans.
Make whipped cream:
Pour the heavy cream in a chilled metal bowl. Add the sugar and beat on high speed until stiff peaks form. Add vanilla and mix at low speed to blend flavor.
Chill cake:
Repeat layers once, beginning with cake cubes and ending with whipped cream. Cover and chill for at least 8 hours.
Garnish and serve:
Just before serving, garnish with cherries and additional bananas, coconut, and pecans. Serve cold.