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