FOLLOW ON PINTEREST WITH OVER 18,700 FOLLOWERS Diane Roark / Recipes for our Daily Bread

There is no custom code to display.

Best Pecan Pound Cake With Amazing Praline Sauce

Best Pecan Pound Cake With Amazing Praline Sauce

This post may include affiliate links.  Please see my disclosure.

WELCOME TO RECIPES FOR OUR DAILY BREAD!

This Pecan Pound Cake with Praline Sauce is one of the best pound cakes you will ever eat.

My family’s favorite cake is Caleb’s Comfort Pound Cake.  Caleb is my special needs son.  I started baking with him before he could walk.  Baking was a fun activity to help Caleb with his memory.  He is now 17 years old, and he has baked a lot of pound cakes. Recently, we were planning on baking a pound cake.  Caleb’s twin brother Casey asked if I could put pecans in it and fix my praline sauce to put on top of the cake.  It sounded great, and I could not believe we had never tried it.  Casey’s Pecan Pound Cake with Praline Sauce turn out so delicious.  

I often get asked “What is the secret to your pound cake”?  We have been baking pound cakes over 15 years and finally arrived at this super moist and delicious pound cake.  Some people use sour cream, buttermilk, butter, and shortening.  I use a combination of all of these products.  This pound cake is always super moist and really does not need a topping, but this praline sauce is Outstanding.  It is perfect on this Pecan Pound Cake, Caleb’s Pound Cake, Pumpkin Bread, or ice cream.

#Pecan Pound Cake with Praline Sauce #cake #praline sauce

5.0 from 1 reviews
Praline Sauce
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup heavy cream or half and half
  • ½ tsp vanilla
  • ½ cup chopped pecans
Instructions
  1. Bring butter, brown sugar and heavy cream to a boil in a heavy sauce pan.
  2. Stir constantly for one minute.
  3. Remove from stove and stir in pecans and vanilla.

 
5.0 from 1 reviews
Praline Pound Cake
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 1 cup butter (2 sticks), softened
  • ½ cup butter flavoring shortening.
  • 3 cups of sugar
  • 5 eggs one
  • ¾ cup of sour cream.
  • Add 1 TB butter flavoring
  • 2 TB pure vanilla extract.
  • add 1 teaspoon salt
  • 1 teaspoon baking powder to the mixture.
  • 3 cups all-purpose flour
  • ¾ cup buttermilk
  • 1 cup pecans, chopped
Instructions
  1. With an electric mixer, cream together 1 cup butter (2 sticks), softened and ½ cup butter flavoring shortening.
  2. Add 3 cups of sugar to the creamed butter and shortening. This is an important step. Cream these ingredients for 3 to 5 minutes until it is nice and fluffy. See Picture.
  3. Add 5 eggs one at a time just until the egg yolks disappear. About 1 to 2 minutes.
  4. Blend in ¾ cup of sour cream.
  5. Add 1 TB butter flavoring (or lemon or almond) and 2 TB pure vanilla extract.
  6. Next, add 1 teaspoon salt and 1 teaspoon baking powder to the mixture.
  7. Alternate the 3 cups all-purpose flour with ¾ cup buttermilk just until blended.
  8. Fold in the chopped pecans.
  9. Preheat oven 325 degrees
  10. Bake 325 degrees for 1 hour and 15 minutes. Allow the cake to completely cool about 20 to 30 minutes.

 

Pecan Pound Cake with Praline SaucePecan Pound Cake with Praline SaucePecan Pound Cake with Praline Sauce

If you enjoyed this post, please share it on social media below and Sign up here to receive email notifications for additional recipe and travel ideas.

21 Responses to Best Pecan Pound Cake With Amazing Praline Sauce

  1. This cake looks scrumptious, but when I save it to my ZipList Recipe Box, the picture does not come up with it. Can you fix that so those of us that are using ZipList can show the picture in our recipe box?
    Thanks..

  2. This cake look delicious and I want to make it for my husband. I notice in the picture the sauce is on the side. Is there any reason I couldn’t pour it over the cake? Thanks!

    • Shawnnetta,

      This cake is truly delicious. This praline sauce is too. I like to heat the sauce up and add it hot on each piece of cake, but I do not see any reason why you could not just add the sauce to the whole cake.

      I hope this helps and you get a chance to try this cake.

      Blessings,
      Diane Roark

Leave a reply

Rate this recipe:  

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 0 approved comments. Use your real name and then @ your keywords (maximum of 0)

CONNECT!

Connect with us via email or social media or check out some other great sites that we love!

SEND ME A MESSAGE!

Checking...

Ouch! There was a server error.
Retry »

Sending message...

MENU