Pecan Toffee Pound Cakes With Praline Creme Anglaise Recipes

PECAN-TOFFEE POUND CAKES WITH PRALINE CREME ANGLAISE

Steps:

• Preheat oven to 350 degrees.
• Spray 5 mini bundt pans with nonstick cooking spray with flour.
• In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.
• Add eggs one at a time, beating until well-combined.
• Combine flour, baking powder, and salt.
• Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.
• Beat in vanilla and stir in pecans and toffee bits.
• Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.
• Cool in pans 10-15 minutes. Remove to wire rack to cool completely.
• For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil. Remove from heat an set aside.
• Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.
• Whisking constantly, gradually add 1/2 cup hot milk to yolk mixture. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.
• Serve drizzled over cakes.

PECAN CAKE WITH PRALINE GLAZE

Steps:

• In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
• In a mixing bowl, cream the butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Mix well after each addition; fold in pecans and raisin mixture.
• Pour batter into a greased/floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
• Cool in pan 10 minutes; remove to a wire rack.
• To make glaze: combine first 4 glaze ingredients to a saucepan.
• Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
• Remove from heat and stir in pecans; immediately drizzle over cake.