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.
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
TEXAS PRALINE CAKE
Howdy Ya'll. Ready for some darn good cake? This tasty pecan cake has the subtle flavors of chocolate and coffee, and is frosted with a rich brown sugar whipped cream. This cake prefers Texas pecans!
Provided by Kat
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease just the bottom of a 10 inch tube pan.
- In a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Stir in vanilla. Dissolve the coffee crystals in water, and stir into the creamed mixture until blended. Stir together the flour, cocoa, baking powder and salt; stir into the batter until just incorporated. Fold in pecans. Transfer the batter to the prepared pan.
- Bake for about 55 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack.
- In a chilled bowl, stir together the heavy cream, salt, vanilla and remaining 1/2 cup brown sugar so that the sugar is dissolved. Whip using chilled beaters until stiff. Run a knife around the outer edge of the cake in the pan, and tap it out onto a serving plate. Make sure cake is completely cool before frosting. Decorate with pecan halves if you like.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 80.4 g, Cholesterol 155.8 mg, Fat 38.7 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 18.6 g, Sodium 618.7 mg, Sugar 39.3 g
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.
OATMEAL PRALINE CAKE
An easy spice cake. An old recipe of my grandmother's.
Provided by Lesa Caruso
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
- In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 91.5 g, Cholesterol 99.7 mg, Fat 23 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 11.8 g, Sodium 226.1 mg, Sugar 67 g
PRALINE CAKE FILLING
I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.
Provided by Luby Luby Luby
Categories Dessert
Time 40m
Yield 1 10
Number Of Ingredients 8
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add brown sugar and salt and bring to a boil.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and slowly whisk in evaporated milk.
- Return saucepan to stove and bring mixture to a boil again.
- Boil, stirring constantly until mixture reaches 232 degrees.
- Remove from heat, stirring for a few minutes and cool to lukewarm.
- Add powdered sugar, vanilla and pecans.
- Beat until mixture is smooth.
- If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Nutrition Facts : Calories 5707, Fat 364.8, SaturatedFat 144.5, Cholesterol 579.4, Sodium 2371.3, Carbohydrate 613.8, Fiber 20.9, Sugar 553.6, Protein 43.9
PRALINE PECAN CAKE
Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
- In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
- In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
- Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.
Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g
PRALINE ICE CREAM CAKE
It's a good dessert, easy to make. My family loves it!
Provided by jennyspelts
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
- Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
- Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
- Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
- Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
- Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.
Nutrition Facts : Calories 608.7 calories, Carbohydrate 71.3 g, Cholesterol 125.9 mg, Fat 34 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 17.7 g, Sodium 526.3 mg, Sugar 45.1 g
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
PRALINE ICE CREAM CAKE
Melted ice cream is a key ingredient in this delectable golden cake. It's been a family favorite for years and we love the pecan praline flavor. It's also a joy to serve to company since it's not tricky to fix but always wins raves! -Joan Hallford North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla., Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture., Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. , Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.
Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 289mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
More about "praline cake recipes"
PRALINE LAYER CAKE - BROMA BAKERY
From bromabakery.com
5/5 (6)Category DessertCuisine AmericanTotal Time 50 mins
- Prepare the vanilla cake according to directions. Pour into 3 greased 6 inch rounds* and bake at 350°F for 30 minutes, or until golden brown and a toothpick inserted into the middle comes out mostly clean. Set aside to chill. While the cakes cool, prepare the filling. Prepare the caramel according to directions. Set aside 1/2 cup of the caramel to use for drizzling the top of the cake. Add the chopped pecans to the remaining 1 1/2 cups of caramel and stir to combine. Allow to cool down for 15 minutes and then transfer to a piping bag and set aside.
- To make the buttercream, beat the butter, cream cheese, powdered sugar, vanilla, and salt, and beat to combine. Scrape down the bowl and beat for 2 minutes until light and fluffy.
- To assemble the cake, place the first layer on a cake stand or flat plate. Pipe about half of the caramel praline filling around the cake. Place the second layer on top of the filling and repeat with the remaining half of the filling. Frost the cake with the cream cheese frosting, covering the top and pulling down to cover the sides of the cake. Put the cake in the fridge to chill for 15 minutes. This will help the frosting and filling to set.
- While the cake is chilling warm up the remaining 1/2 cup of caramel in a microwave safe bowl. Pour over the top of the cake, letting it drip down the sides. Top the top of the cake with crushed up pecans. Enjoy!
PRALINE CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 1Total Time 1 hr 50 minsCategory Cakes
- Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg, beating well. Stir together flour, baking powder, and salt in a separate bowl; add to sugar mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Stir in vanilla.
- Pour batter into a heavily greased 8-inch round or square cake pan. Bake in preheated oven until a wooden pick interested in center comes out clean, 23 to 28 minutes. Transfer to a wire rack. (Do not turn oven off.)
- Prepare the Praline Glaze: Stir together brown sugar, butter, milk, and flour in a bowl until well combined. Stir in pecans.
- Spread Praline Glaze over hot Cake. Bake at 350°F for 5 minutes. Transfer to a wire rack; let cool completely, about 1 hour.
A DELICATE AND DELICIOUS CAKE WITH PLENTY OF CHOCOLATE FLAVOR ...
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