Friday, April 30, 2010

Pecan Praline Pound Cake

Our annual company Spring Fling was held today. As in years past we have a bake-off. This year's category was pound cake. I defended my title for the last 2 years and won first place. It was a fun day. I kind of combined 2 of my recipes from other cakes and came up with this one.


3/4 pound (3 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons vanilla
1 cup toasted chopped pecans

Grease and flour a 10 inch bundt pan. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Sift together cake flour, baking powder and salt. Alternately add the flour and heavy cream to butter and sugar mixture ending with flour. Add vanilla and pecans.

Pour batter into prepared pan. Put into a preheated oven at 325 degrees. Bake for 1 hour and a half. Check for doneness because mine took a little longer. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate.

1/4 cup butter
1/2 cup packed light brown sugar
1/4 cup evaporated milk
1/2 cup toasted pecans

Bring butter, milk, and sugar to a boil. Glaze will thicken as it cools. When cool drizzle over cake and sprinkle pecans.


Ron said...

Paula Deen could learn a few things from this lady, best damn cook in the south, north, east, and west, not a question about that!!

Marilyn said...

Congratulations - you're the best, girlfriend!

Katy ~ said...

I can totally see why this would win first place. Totally beautiful and delicious. Love all that pecan praline cascading so seductively and enticingly!

Tammy said...

I had lost my prized recipe for this cake. I frantically searched the internet and found this one. Although it is slightly different (mine didn't call for heavy cream), I know that it will be delicious when I make it today. The heavy cream will make it richer and I love a rich cake. THANK YOU so much!

Anj said...

Thanks, Tammy! The heavy cream is from the Swans Down Cake Flour cake recipe. It makes this cake really awesome.