Praline Pound Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 4 | ounces |
sour cream
|
|
| 4 | ounces |
cream cheese
softened |
|
| 1 | cup |
liqueur
praline |
*
|
| 1 | cup |
pecans
chopped |
|
| Glaze | |||
| ¼ | cup |
butter
|
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
liqueur
praline |
*
|
| ⅛ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 115.6 | ml/g |
sour cream
|
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
liqueur
praline |
*
|
| 237 | ml |
pecans
chopped |
|
| Glaze | |||
| 59 | ml |
butter
|
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
liqueur
praline |
*
|
| 3E+1 | 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.
