Praline Pound Cake Recipe

Praline Pound Cake Ingredients

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    1 cup butter, softened to room temperature

  • 1/2 cup vegetable shortening
  • 1 lb. light brown sugar, no lumps, crumble them up
  • 1 cup of granulated sugar
  • 5 eggs
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 1 cup of milk
  • 1 tsp. vanilla extract
  • 1 cup finely minced pecans
  • 1 cup of evaporated milk
  • 5 tbsp. of brown sugar
  • 2 teaspoons of vanilla
  • 2 tablepoons of finely minced pecans

How to make Praline Pound Cake

  • Preheat oven to 350 degrees.
  • Cream butter and shortening until fluffy. (This is not diet friendly folks)
  • Add brown sugar gradually, creaming it with the mixer until it is thoroughly incorporated and very light.
  • Add the white sugar the same way.
  • Add eggs one at a time, beating well with each addition.
  • Sift the dry ingredients together in a separate bowls.
  • Combine milk and vanilla.
  • Alternately add dry ingredients and wet ingredients to the butter/sugar/egg mixture, beginning and ending with the dry ingredients.
  • Mix only enough to blend.
  • Fold in the cup of nuts. (you can subsitute macadamia or cashews for a taste variation, but I like pecans best.)
  • Pour into a very well-lubed and floured 10 inch tube pan and bake for 75 to 90 minutes.
  • This cake must be tested carefully at the 75 minute mark, and cook in five minute increments up to the maximum of 90 minutes.
  • I use an uncooked piece of spaghetti to test a deep cake, a toothpick won’t do.
  • Make sure the cake pulls away from the sides of the pan and it will spring back lightly when touched.
  • Loosen cake from the sides of the pan and center tube using a thin-bladed spatula or flexible knife blade.
  • Invert on a cooking rack to cool.
  • Serve with praline sauce.
  • To make praline sauce, bring evaporated milk, brown sugar to a boil.
  • Reduce heat and cook for two minutes, stirring constantly.
  • Remove from heat and add vanilla extract and pecans.
  • Allow to cool slightly before serving.

Praline Pound Cake is ready to serve.


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