PECAN PRALINE BUTTERMILK POUND CAKE
Steps:
- Do not preheat the oven. Liberally butter and flour a tube pan. Set aside. (See Cook's note)
- In the bowl of a stand mixer cream together the butter, shortening, vanilla, brown and granulated sugars. Beat for 2 minutes or until creamy and light beige in color..
- Add the eggs one at a time beating well after each addition stopping to scrap the sides of the bowl as needed.
- Sift together the flour, baking powder and salt. Lower the speed of the mixer and add to the creamed mixture alternately with the buttermilk. After all has been added increase the speed of the mixer to medium and beat until fully combined around 45-60 seconds.
- By hand mix in 1 1/2 cup pecans and toffee bits. Spread into the prepared pan.
- Place the cake into a cold oven. Bake at 325F for 1hr 30min to 1hr 45min or until a long skewer inserted into the center comes back clean.
- Cool in the pan on a cooling rack for 30 minutes then turn onto the rack to cool completely.
- To make the glaze. In a deep microwave safe bowl melt the butter in the microwave. Whisk the brown sugar and heavy cream into the melted butter then return to the microwave..
- Cook on high for 2 minutes. Remove from the microwave and stir in the vanilla and 1/4 cup pecans. Allow to cool slightly then drizzle over the cake.
Nutrition Facts : ServingSize 1 serving, Calories 568 kcal, Carbohydrate 72 g, Protein 7 g, Fat 30 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 118 mg, Sodium 251 mg, Fiber 2 g, Sugar 52 g, UnsaturatedFat 18 g
HEAVENLY PRALINE CAKE
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE LILY PRALINE POUND CAKE
A praline pound cake that appeared on a White Lily Flour calendar more than 15 years ago. For the best flavor and ease of slicing, you should bake the pound cake at least 8 hours before you plan to serve it.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees .
- Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
- Cream butter and cream cheese.
- Add brown sugar and beat until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Fold in flour just until combined. Do not overmix.
- Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
- Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.
Nutrition Facts : Calories 549.3, Fat 31.5, SaturatedFat 14.9, Cholesterol 131.1, Sodium 236.3, Carbohydrate 62, Fiber 1.7, Sugar 41.1, Protein 7
JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE
This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!
Provided by JimJimmy
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
- In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
- For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g
RED VELVET PECAN PRALINE POUND CAKE
Make and share this Red Velvet Pecan Praline Pound Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 2h4m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To make Pecan Praline Powder:
- Prepare a jelly roll pan by lining with foil and buttering the bottom.
- Combine 1/2 cup water with 1/2 cup granulated sugar in a heavy bottomed skillet over high heat and cook until the mixture begins to turn a light caramel color (about 8 minutes). When sugar becomes caramel colored, quickly add 1/2 cup toasted chopped pecans and mix with a wooden spoon until nuts are covered with caramel.
- Take off heat and immediately pour mixture onto the buttered foil-lined jelly roll pan, spreading out the hot sugar-nut mixture. Allow it to cool. Once it cools completely, break it into pieces and pulverize in a food proccesor. Grind it a bit coarsely, so you can see nut bits, but that is a personal preference. Set aside. Makes about 2/3 cup.
- To Make Pound Cake: Preheat oven to 300 degree F.
- Grease, flour and sprinkle with finely chopped pecans (1/3 cup untoasted) a 10-inch tube pan.
- Cream together butter, shortening and sugar until fluffy. Blend in eggs one at a time, beating well after each addition.
- Add red food coloring and vanilla extract. In another bowl stir together flour, cocoa powder and baking powder.
- Beat flour mixture in three parts into creamed mixture, alternating with buttermilk. Begin and end with flour. Stir in chocolate chips and Pecan Praline Powder.
- Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick tests clean. Cool 15 minutes in pan, then invert onto serving plate and allow to cool completely before serving. Dust with cocoa powder or confectioners sugar for a pretty presentation.
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
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PRALINE BUNDT CAKE RECIPE | MYRECIPES
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5/5 (20)Total Time 2 hrs 52 minsServings 12
- Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.
- 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° 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.
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