March Pound Cake of the Month: Praline

If you’re not willing to turn on the stove to prepare the icing for the praline pound cake recipe, don’t waste your time making this cake. The praline icing is what makes this cake special. The cake’s moist and flavorful but not particularly sweet…that’s a good thing since the praline icing and sugar pecans add the perfect sweetness for this cake.

IMG_3225This festive cake screams New Orleans making it the perfect Mardi Gras dessert. It’s not a difficult recipe, but expensive ingredients and nearly three hours of preparation may discourage some…but it’s worth the trouble.

I wish I’d planned a little more before starting this cake because making the pecans first would make sense and save time. The recipe calls for chopping and toasting pecans to be added to the cake batter and then the final step provides directions for the sugared pecans needed to top the finished cake. The next time I’ll make all pecans first.

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Praline Cake:

  • 1 cup chopped pecans
  • 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

Click here for the recipe from the the December 2007 edition of Southern Living.

Praline Icing:

  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Click here for the praline icing recipe from Southern Living.

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Sugared Pecans:

  • 1 egg white
  • 4 cups pecan halves (I bought a 1 lb. bag of pecans & used for batter and sugared pecans.)
  • 1/3 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar

Click here for the directions for making sugared pecans. This makes far more pecans than needed for the cake, but they can be kept in an airtight container to be eaten with or without the cake.

Instead of making one praline pound cake, I made a medium-sized cake (4 cup pan) and six individual cakes…perfect for sharing.

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