Pecan Praline Pound Cake

Here’s everything you need to create this delicious Pecan Praline Pound Cake:

• For the Cake:
  • 1 cup unsalted butter (2 sticks), softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 cup finely chopped pecans (optional: toast for deeper flavor)
• For the Praline Glaze:
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup light brown sugar, packed
  • 1/4 cup heavy cream or milk
  • 1/2 to 1 cup chopped pecans
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1/2 cup powdered sugar for a thicker glaze

Instructions

Follow these simple steps to create your Pecan Praline Pound Cake:

• Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
• Step 2: In a large bowl, cream the softened butter, shortening, and granulated sugar until light and fluffy, about 5 minutes.
• Step 3: Add the eggs one at a time, mixing well after each addition.
• Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Step 5: Gradually add the dry mixture to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix in the vanilla and fold in the chopped pecans.
• Step 6: Pour the batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
• Step 7: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• Step 8: For the praline glaze, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cream, bringing the mixture to a gentle boil. Cook for about 12 minutes, stirring constantly.
• Step 9: Remove from heat and stir in the vanilla, salt, and chopped pecans. If a thicker glaze is desired, whisk in the powdered sugar.
• Step 10: Let the glaze cool slightly before pouring it over the cooled cake.

FAQ

1. Can I make this pound cake in advance?

Absolutely! You can bake the pound cake a day or two in advance and store it covered at room temperature. Glaze it just before serving for the freshest flavor.

2. How should I store leftovers?

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze portions for longer storage.

3. Can I use different nuts?

Yes! While pecans are a classic choice for this recipe, walnuts or almonds can also be used to give a unique twist to the flavor.

4. What if I don’t have shortening?

You can substitute the shortening with an equal amount of butter for a richer flavor, though it may slightly affect the texture.

5. Can I add other flavors?

Certainly! You can experiment with different extracts like almond or maple to create a unique flavor profile for your pound cake.

Conclusion

Pecan Praline Pound Cake is more than just a dessert; it’s a culinary experience that delights the senses with its rich flavors and textures. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this cake is sure to impress your family and friends. Follow the steps, implement the tips, and prepare to indulge in a slice of heaven!