Praline Pound Cake |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 10-inch cake | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup butter, softened | 1/2 cup shortening | 2 cups firmly packed brown sugar |
| 1 cup sugar | 5 eggs | 3 cups all-purpose flour |
| 1/2 teaspoon baking powder | 1/4 teaspoon salt | 3/4 cup milk |
| 1/4 cup praline liqueur | 1/2 teaspoon vanilla extract | 1 cup chopped pecans |
| 1 | Cream butter and shortening; add sugars, beating until light and fluffy. Add eggs, one at a time; beat after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk and liqueur, beginning and ending with flour mixture.Mix after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 F for 1-1/2 hours or until cake tests done. Cool 15 minutes. Remove from pan; cool on a wire rack. |