Pecan Pound Cake with Praline Sauce
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5 from 1 vote

Praline Pound Cake

Prep Time5 hrs 27 mins
Cook Time5 hrs 27 mins
Course: Dessert
Cuisine: American
Author: Diane @Recipesforourdailybread

Ingredients

  • 1 cup butter 2 sticks, softened
  • ½ cup butter flavoring shortening.
  • 3 cups of sugar
  • Five eggs one
  • ¾ cup of sour cream.
  • Add 1 TB butter flavoring
  • 2 TB pure vanilla extract.
  • Add one teaspoon salt
  • One teaspoon baking powder to the mixture.
  • 3 cups all-purpose flour
  • ¾ cup buttermilk
  • 1 cup pecans chopped

Instructions

  • 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.

Notes

FOR A THICKER SAUCE:  Add 1 tablespoon of corn syrup.