Southern Praline Cake Food

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SOUTHERN PRALINE PECAN CAKE



Southern Praline Pecan Cake image

This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.

Provided by Debbie Halford

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Yield 16

Number Of Ingredients 6

1 (18.25 ounce) package butter pecan cake mix
1 (16 ounce) container coconut pecan frosting
4 eggs
¾ cup vegetable oil
1 cup water
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
  • Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
  • Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g

SOUTHERN PECAN PRALINE CAKE



Southern Pecan Praline Cake image

Although made from box ingredients, this cake is really good. It's great for pot lucks, and it keeps and freezes well. The geniuses wouldn't let me say that vegetable oil can be substituted for the coconut oil.

Provided by Chef PotPie

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 6

1 (15 1/4 ounce) box butter pecan cake mix
1 (15 ounce) container coconut pecan frosting
4 large eggs
3/4 cup coconut oil
1 cup water
1/2 cup roasted pecan, chopped

Steps:

  • Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
  • Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
  • Pour the batter into the prepared baking pan.
  • Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
  • To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
  • RECIPE NOTES.
  • Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
  • *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.

Nutrition Facts : Calories 357.1, Fat 28.6, SaturatedFat 18.5, Cholesterol 74.4, Sodium 113.6, Carbohydrate 23, Fiber 1.1, Sugar 17.4, Protein 3.2

SOUTHERN PECAN PRALINE CAKE



Southern Pecan Praline Cake image

Make and share this Southern Pecan Praline Cake recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 17

1 cup butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
4 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large egg yolks
1 (12 ounce) can evaporated milk
2 teaspoons vanilla extract
2 cups pecans, chopped

Steps:

  • Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.
  • Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.
  • Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.
  • Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.
  • For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).
  • In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.
  • Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

Nutrition Facts : Calories 1007.8, Fat 55.5, SaturatedFat 25.2, Cholesterol 246.9, Sodium 576.2, Carbohydrate 119.3, Fiber 3.1, Sugar 83.2, Protein 13

PRALINE POUND CAKE



Praline Pound Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h55m

Yield 2 (9-inch) loaf cakes, 8 to 10 servings each

Number Of Ingredients 18

4 sticks (1 pound butter) minus 1 heaping tablespoon, cut into chips and softened
1 pound sugar (about 2 1/2 cups)
10 eggs, separated
2 teaspoons vanilla extract
1 pound all-purpose flour (about 3 1/2 cups)
1 teaspoon baking powder
Pinch salt
1 teaspoon grated lemon zest
1 cup crumbled Creamy Pralines, recipe follows
2 tablespoons dark rum
1 cup granulated sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup (packed) light brown sugar
2 tablespoons light corn syrup
2 tablespoons butter
Pinch salt
1 1/2 cups pecan pieces

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.

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