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Praline Pound Cake
2 sticks, softened
butter flavoring shortening.
Five eggs one
of sour cream.
Add 1 TB butter flavoring
pure vanilla extract.
Add one teaspoon salt
One teaspoon baking powder to the mixture.
With an electric mixer, cream together 1 cup butter (2 sticks), softened and ½ cup butter flavoring shortening.
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.
Add five eggs one at a time just until the egg yolks disappear. About 1 to 2 minutes.
Blend in a ¾ cup of sour cream.
Add 1 TB butter flavoring (or lemon or almond) and 2 TB pure vanilla extract.
Next, add one teaspoon salt and one teaspoon baking powder to the mixture.
Alternate the 3 cups all-purpose flour with ¾ cup buttermilk just until blended.
Fold in the chopped pecans.
Preheat oven 325 degrees
Bake 325 degrees for 1 hour and 15 minutes. Allow the cake to cool completely about 20 to 30 minutes.
FOR A THICKER SAUCE: Add 1 tablespoon of corn syrup.