SOUTHERN PRALINE BUNDT CAKE
Southern Praline Bundt Cake is a moist tender bundt cake with the wonderful crunch of pecans and a buttery, sweet praline icing.
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees and spray a 15-cup Bundt pan with baking spray with flour.Or you can coat the pan with shortening and then dust it with flour.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Using an electric stand mixer with a paddle attachment, beat butter, shortening, brown sugar, and vanilla extract on medium-high speed for 3 to 5 minutes.
- Beat in eggs one at a time, beating until no yellow is visible before adding the next one and stopping several times to scrape down the sides of the bowl.
- With mixer on low, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions.
- Stir in the pecans.
- Transfer batter to prepared pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes and then invert onto a cake stand or serving plate.
- Make the icing. Place butter, brown sugar, and milk in a medium saucepan. Cut the butter in pieces so it melts faster.
- Bring to a boil and boil for 1 minute stirring constantly.
- Remove from heat and stir in vanilla and confectioners' sugar. Continue to stir until all the lumps are out. This may take a few minutes.
- Stir in pecans. Once icing starts to thicken slightly, slowly pour it over the cake. If it is still too runny, let it cool a little more. But don't let it cool too much or it will be too thick.
- Garnish with pecans if desired.
Nutrition Facts : Calories 569 kcal, ServingSize 1 serving
PRALINE BUNDT CAKE
Provided by Cookies & Cups
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Coat a 12 cup bundt pan heavily with nonstick spray. Alternately you can grease the pan with shortening and lightly dust with flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together until light and fluffy on medium speed. Add in the eggs, vanilla, salt, and baking powder and mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in 1 cup of the flour and 1/2 cup milk. Mix for 20 seconds and add in 1 more cup of flour and the remaining 1/2 cup of milk and mix for 20 seconds and finally add in the last cup of flour. Mix for 30 seconds until combined, scraping the sides of the bowl as necessary.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate.
- In a medium sauce pot over medium heat whisk together the brown sugar, butter, and milk. Bring the mixture to a boil and boil for 1 minute. Remove the pot from the heat and whisk in the vanilla and powdered sugar until there are no lumps.
- Allow the icing to cool for 5 - 10 minutes to thicken slightly and then stir in the chopped pecans.
- Pour the icing on top of the cake evenly.
- Allow the icing to set and serve.
PRALINE BUNDT CAKE
Saw this in the December 2007 Southern Living magazine and wanted to post it before I forgot which issue I saw it in. NOTE: Make sugar pecans ahead of time.
Provided by Kathy in Fla
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- CAKE:.
- Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
- Reduce oven temperature to 325°F.
- 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.
- 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.
- Bake at 325°F 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.
- Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
- ICING:.
- 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.
- SUGAR PECANS:.
- Whisk egg white until foamy; add pecans, and stir until evenly coated.
- 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.
- Bake at 350°F 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. Makes 5 cups.
- Use some to decorate the praline bundt cake and enjoy the leftovers.
Nutrition Facts : Calories 1025.1, Fat 66.2, SaturatedFat 24.6, Cholesterol 161.8, Sodium 416.5, Carbohydrate 103.8, Fiber 4.7, Sugar 77.3, Protein 11.4
PRALINE POUND CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h55m
Yield 2 (9-inch) loaf cakes, 8 to 10 servings each
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
- Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
- In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
- In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
- Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
- The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
- In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
PRALINE BUNDT CAKE WITH SALTED CARAMEL SAUCE
Time consuming, but decadent. Courtesy of Loren Wood November-December 2013 Issue of Louisiana Cookin'.
Provided by gailanng
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
- In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
- Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
- Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
- For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups.
- For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
- In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
- Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
- Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.
Nutrition Facts : Calories 1221.3, Fat 63.6, SaturatedFat 34.3, Cholesterol 233.9, Sodium 683.2, Carbohydrate 155.4, Fiber 2.3, Sugar 123.6, Protein 12.3
HEAVENLY PRALINE CAKE
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
SOUTHERN PRALINE PECAN CAKE
This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
Provided by Debbie Halford
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
- Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
- Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g
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- 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°.
- 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.
- 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.
- 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.
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