Thursday, March 17, 2011

~ Praline Bundt Cake ~


This is another one of those Southern Living recipes from eons ago. So good it'll make you slap yo' mama, as Paula Deen says. :-)

Ingredients:
1 cup chopped pecans  (toasted)
1 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package dark brown sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) container sour cream
2 teaspoons vanilla extract

1. 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°.

2. 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.

3. 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.

4. 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.

5. Prepare Praline Icing, and spoon immediately cake. Sprinkle top of cake with Sugared Pecans.


Praline Icing
Makes about 1 1/2 cups
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

1. 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.

Sugared Pecans

These sugared pecans are sweet enough to eat alone for dessert. Makes about 5 cups
1 egg white
4 cups pecan halves (about 1 lb.)
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar

1. Whisk egg white until foamy; add pecans, and stir until evenly coated.
2. 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.

3. Bake at 350° 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.

I'm joining in the following weekly memes ~ please be sure and stop by their wonderful blogs!  Tons of great recipes and you'll love them.




xoxo
Pat

22 comments:

  1. Oh, my but this looks delish! Quite decadent!

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  2. Hi Pat,
    I agree with Paula Dean ...it is slap yo Mama good...this Praline Bundt Cake is awesome. Course here in Texas we think anything Praline is at the top of the list. Thank you so much for sharing with Full Plate Thursday and please come back!

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  3. Wow! This looks so awesome! Can't wait to try it!

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  4. Yet another wonderful sounding recipe. Thanks for linking up with Sweet Tooth Friday!

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  5. I want this right now! I'm going to be making this one for sure!

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  6. Hi there,
    I'm glad I found your blog because now I can make this gorgeous looking cake. The flavours sound sensational.

    Thanks for sharing!

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  7. Oh that is some good stuff. I love pralines...YUM!

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  8. OOOOOOOHHHHH your photo has me drooling - those great drizzles of fabulous frosting! Yum. This photo belongs in a magazine.

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  9. Wow, does that look good Pat. Yum!

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  10. Ohh Myy Goosh! That looks YUMMY!!!
    Im headed over with some milk!!!
    {or one of my VVVML beverages,sshh}

    xoxokara

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  11. Wow, this looks totally delicious, I am drooling! Thankyou for sharing.

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  12. This cake looks amazing! I'm sure it tastes every bit as good as it looks! :)

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  13. Hello sweet friend...

    Mmmm...your recipe for Praline Bundt cake looks and sounds just heavenly! My kind of cake, Pat! Thanks for sharing the recipe with us...I need to give this one a try!

    Well dear friend, how are you doing? I just wanted to stop by to say hello and see what you've been up to! So glad that you came by for a visit! I always enjoy our chats, dear friend! Take care, Darlin'!

    Warmest spring wishes,
    Chari

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  14. That looks so good! I should have never clicked on your blog while craving sweets! :) Thank you so very very much for coming by my blog earlier and leaving a comment. I appreciate that more than you know.

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  15. Oh gosh, how did I miss this! YUMMY..it sounds supper wonderful...anything with pralines is my favorite, always! :D

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  16. Pat I LOVE the gorgeous new design! Let me know that you found your way to your dashboard. I did the same thing when I first used Jenn as my blog designer. He! :)

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  17. I don't know how I missed this post! I have got to make this. Praline anything is one of my favorites. It is going in my favorites right now and I am going to the store first thing tomorrow to get what I need. Oh thanks for the extra 10 lbs that I am about to gain because of this :)

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  18. OK, I made the cake. I have not had a piece yet, but hubby has been in it already and says he is taking it to work with him tomorrow lol. He and his dog (Sophie Parsons) love anything sweet! Got a feeling I may be making this one again. Thanks for sharing.

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  19. OMGosh, that cake looks so yummy! I may have to try it this weekend, DH's b-day is next friday and I was wanting something different.

    I really enjoyed your whole blog, it is nicely done and you seem like a very nice person.

    I look forward to getting to know you. Thanks for sharing! Marla

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  20. This looks wonderful. Thanks for visiting my blog. I planned to follow you but GFC won't let me right now. What is the deal with them?

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It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!