SOUTHERN PRALINE CAKE
Steps:
- 1. Preheat the oven to 350°F.
- 2. Butter and flour three nine inch round baking pans, then set aside.
- 3. Cream the butter until creamy, add the sugars and cream further. Add eggs one at a time waiting for previous added egg to be fully incorporated into mixture. Scrape in between additions. Cream until light and fluffy. Add vanilla extract.
- 4. Sift together the flour, baking powder, baking soda and salt. Add one fourth of the flour and combine, and then add a third of the milk and combine. Repeat with flour and milk until all is incorporated. Stir in 1/2 cup pecans.
- 5. Divide the batter evenly into the prepared pans and place in the oven. Bake for approximately 30-35 minutes or until the center bounces back when gently pressed or an inserted toothpick comes out clean.
- 6. Let sit for 10 minutes before removing from pan. Let cool.
- 7. For the icing, melt the butter in a saucepan.
- 8. Remove from heat and add the sugars, stir to combine.
- 9. Next add egg yolks and evaporated milk. Stir until mixed well then place back over medium heat and allow to thicken stirring constantly until nice and creamy. Add vanilla and pecans and set aside to cool for 30 minutes before icing cake.
SOUTHERN PRALINE CAKE RECIPE - (4.2/5)
Provided by á-5050
Number Of Ingredients 18
Steps:
- Grease and flour three nine-inch round cake pans and preheat oven to 350°F 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.
SOUTHERN PRALINE PECAN CAKE
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
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
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
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 PRALINE BUNDT CAKE
Southern Praline Bundt Cake is a moist tender bundt cake with the wonderful crunch of pecans and a buttery, sweet praline icing.
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees and spray a 15-cup Bundt pan with baking spray with flour.Or you can coat the pan with shortening and then dust it with flour.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Using an electric stand mixer with a paddle attachment, beat butter, shortening, brown sugar, and vanilla extract on medium-high speed for 3 to 5 minutes.
- Beat in eggs one at a time, beating until no yellow is visible before adding the next one and stopping several times to scrape down the sides of the bowl.
- With mixer on low, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions.
- Stir in the pecans.
- Transfer batter to prepared pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes and then invert onto a cake stand or serving plate.
- Make the icing. Place butter, brown sugar, and milk in a medium saucepan. Cut the butter in pieces so it melts faster.
- Bring to a boil and boil for 1 minute stirring constantly.
- Remove from heat and stir in vanilla and confectioners' sugar. Continue to stir until all the lumps are out. This may take a few minutes.
- Stir in pecans. Once icing starts to thicken slightly, slowly pour it over the cake. If it is still too runny, let it cool a little more. But don't let it cool too much or it will be too thick.
- Garnish with pecans if desired.
Nutrition Facts : Calories 569 kcal, ServingSize 1 serving
SOUTHERN PECAN PRALINE CAKE
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
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 BUNDT CAKE
Saw this in the December 2007 Southern Living magazine and wanted to post it before I forgot which issue I saw it in. NOTE: Make sugar pecans ahead of time.
Provided by Kathy in Fla
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1025.1, Fat 66.2, SaturatedFat 24.6, Cholesterol 161.8, Sodium 416.5, Carbohydrate 103.8, Fiber 4.7, Sugar 77.3, Protein 11.4
NEW ORLEANS DOUBLE-CHOCOLATE PRALINE-FUDGE CAKE
This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.
Provided by Dreamgoddess
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Cake:
- Preheat oven to 350 degrees.
- Combine butter, cocoa and water in a saucepan.
- Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
- Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
- Combine the butter mixture and buttermilk mixture; beat until well blended.
- Combine the sugar, flour and salt in a bowl; mix well.
- Gradually add the flour mixture to the buttermilk mixture; beat until blended.
- The batter should be thin.
- Spray three 8" round cake pans with cooking spray and line them with wax paper.
- Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
- Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
- To assemble the cake:.
- Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
- Slowly pour the frosting over the center of the cake.
- Spread it to the edges of the cake, allowing some frosting to run down the sides.
- Chocolate Ganache:.
- Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
- Gradually add the butter, whisking until smooth and melted.
- Cool, whisking often, until spreading consistency, about 15-20 minutes.
- Praline Frosting:.
- Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
- Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
- Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
- Pour immediately over the cake.
Nutrition Facts : Calories 1194.5, Fat 64.7, SaturatedFat 34.4, Cholesterol 167, Sodium 658.9, Carbohydrate 148.7, Fiber 5.5, Sugar 115.4, Protein 9.7
SOUTHERN PRALINE RUM CAKE
A rich, delicious rum cake with praline flavor that is easy to make.
Provided by Connee Conehead
Categories Cakes
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 325 degrees F.
- 2. Grease and flour a 12-cup tube pan.
- 3. Sprinkle pecans evenly into pan.
- 4. In mixer bowl, at low speed, cream butter and 3/4 cup dark brown sugar. Add eggs, one at a time, stirring after each addition.
- 5. Combine cake mixr and cornstarch in a medium bowl.
- 6. Add dry mixture, alternately with heavy cream; mixing well.
- 7. Stir in 1/2 cup spiced rum and the vanilla extract.
- 8. Pour evenly into prepared tube pan.
- 9. Bake for 50 minutes or until cake tester, inserted deeply into cake, comes out clean.
- 10. Cool in pan for 15 minutes; then turn out onto serving plate.
- 11. To make glaze, in a small saucepan, over low-medium heat; melt butter.
- 12. Add water and 1/2 cup dark brown sugar.
- 13. Stir and watch glaze constantly; when it comes to a boil, remove from heat.
- 14. Add 1/4 cup spiced rum.
- 15. With fork, poke holes all over top of cake.
- 16. Using pastry brush, smooth glaze all over cake.
- 17. Serve or cover tightly with foil until ready to be served.
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PRALINE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 1Total Time 1 hr 50 minsCategory Cakes
- Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg, beating well. Stir together flour, baking powder, and salt in a separate bowl; add to sugar mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Stir in vanilla.
- Pour batter into a heavily greased 8-inch round or square cake pan. Bake in preheated oven until a wooden pick interested in center comes out clean, 23 to 28 minutes. Transfer to a wire rack. (Do not turn oven off.)
- Prepare the Praline Glaze: Stir together brown sugar, butter, milk, and flour in a bowl until well combined. Stir in pecans.
- Spread Praline Glaze over hot Cake. Bake at 350°F for 5 minutes. Transfer to a wire rack; let cool completely, about 1 hour.
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