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Praline Pound Cake

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Submitted by mary51

YIELD

1 cake

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
4 946
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
4 115.6
OUNCES ML/G SOUR CREAM
4 115.6
OUNCES ML/G CREAM CHEESE
softened
1 237
CUP ML LIQUEUR
praline *
1 237
CUP ML PECANS
chopped
Glaze
¼ 59
CUP ML BUTTER
½ 118
CUP ML BROWN SUGAR *
¼ 59
CUP ML LIQUEUR
praline *
3E+1
CUP ML WATER

Directions

Cream butter and sugar.

Add eggs and beat 3 minutes. Mix dry ingredients together.

Mix together sour cream, cream cheese and liqueur.

Alternately add dry ingredients with cheese mixture, beating well.

Stir in nuts.

Grease and flour bundt pan.

Pour batter in. Bake at 350℉ (180℃). for 60 to 70 minutes.

Cool 15 minutes in pan on rack, then turn out pan onto large plate and glaze.

GLAZE: Combine all in a small saucepan; bring to a boil.

Stir for 5 minutes.

Pour over cake. Repour some that drips until it starts to thicken.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 439g (15.5 oz)
Amount per Serving
Calories 1771 50% from fat
 % Daily Value *
Total Fat 99g 153%
Saturated Fat 50g 249%
Trans Fat 0g
Cholesterol 408mg 136%
Sodium 719mg 30%
Total Carbohydrate 67g 67%
Dietary Fiber 6g 24%
Sugars g
Protein 51g
Vitamin A 52% Vitamin C 1%
Calcium 16% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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