Praline Pound CakeFrom notyourmomma 7 years ago
- 1 cup butter, softened to room temperature shopping list
- 1/2 cup vegetable shortening shopping list
- 1 lb. light brown sugar, no lumps, crumble them up shopping list
- 1 cup of granulated sugar shopping list
- 5 eggs shopping list
- 3 cups all-purpose flour, sifted shopping list
- 1 teaspoon baking powder shopping list
- 1/2 tsp salt shopping list
- 1 cup of milk shopping list
- 1 tsp. vanilla extract shopping list
- 1 cup finely minced pecans shopping list
- Praline sauce ingredients-makes a lot because it is so good shopping list
- 1 cup of evaporated milk shopping list
- 5 tbsp. of brown sugar shopping list
- 2 teaspoons of vanilla shopping list
- 2 tablepoons of finely minced pecans shopping list
How to make it
- 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.
The Cooknotyourmomma South St. Petersburg, FL
The Rating6 people
This recipe jumped right out at me and sounds fabulous!! I know it's got to be yummy!!!jett2whit in Union City loved it
Wow! Sounds delicious!joe1155 in Munchen loved it
Five forks for this recipe - love it!
Debdebbie919 in Manahawkin loved it
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