Praline Mini Bundt Cakes Food

PRALINE BUNDT CAKE

Steps:

• Preheat oven to 325°F. Coat a 12 cup bundt pan heavily with nonstick spray. Alternately you can grease the pan with shortening and lightly dust with flour. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together until light and fluffy on medium speed. Add in the eggs, vanilla, salt, and baking powder and mix until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in 1 cup of the flour and 1/2 cup milk. Mix for 20 seconds and add in 1 more cup of flour and the remaining 1/2 cup of milk and mix for 20 seconds and finally add in the last cup of flour. Mix for 30 seconds until combined, scraping the sides of the bowl as necessary.
• Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate.
• In a medium sauce pot over medium heat whisk together the brown sugar, butter, and milk. Bring the mixture to a boil and boil for 1 minute. Remove the pot from the heat and whisk in the vanilla and powdered sugar until there are no lumps.
• Allow the icing to cool for 5 - 10 minutes to thicken slightly and then stir in the chopped pecans.
• Pour the icing on top of the cake evenly.
• Allow the icing to set and serve.

PRALINE MINI CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
• Bake 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.

PRALINE MINI BUNDT CAKES

Steps:

• 1. Heat oven to 350 degrees. (if using dark pans heat to 325 degree, as well as nonstick pans) Generously grease 12 mini bundt cake pans..I purchased mine at wal-mart in the wilton section. Lightly flour them as well.
• 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
• 3. Bake 18-23 minutes or until toothpick inserted in center of the mini cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• 4. In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered at room temperature.

PRALINE MINI CAKES

Steps:

• Preheat oven to 350°F. Generously grease 2 (6-cup) mini fluted tube pans with shortening (do not use cooking spray); lightly flour.
• Make the Praline Cakes: Beat cake mix and next 3 ingredients together at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 2 minutes, stopping to scrape down sides as needed. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among prepared cake pans.
• Bake at 350°F for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).
• Make the Brown Sugar Icing: Melt 1/4 cup butter in a 1-qt. saucepan over medium-high heat. Stir in 1/2 cup brown sugar, 2 Tbsp. corn syrup, and 2 Tbsp. milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in 1 cup powdered sugar and 1 tsp. vanilla extract with whisk until smooth.
• Drizzle about 1 Tbsp. Brown Sugar Icing over each cake. Store loosely covered at room temperature.

PRALINE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
• Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
• In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
• In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
• Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
• The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
• In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

PRALINE BUNDT CAKE

Steps:

• CAKE:.
• Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
• Reduce oven temperature to 325°F.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
• Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
• Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
• Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
• ICING:.
• Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
• SUGAR PECANS:.
• Whisk egg white until foamy; add pecans, and stir until evenly coated.
• Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
• Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
• Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
• Use some to decorate the praline bundt cake and enjoy the leftovers.