HEAVENLY PRALINE CAKE
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
SOUTHERN PRALINE PECAN CAKE
This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
Provided by Debbie Halford
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
- Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
- Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g
PRALINE PECAN CAKE
Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
- In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
- In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
- Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.
Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
SOUTHERN PECAN PRALINE CAKE
Although made from box ingredients, this cake is really good. It's great for pot lucks, and it keeps and freezes well. The geniuses wouldn't let me say that vegetable oil can be substituted for the coconut oil.
Provided by Chef PotPie
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
- Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
- Pour the batter into the prepared baking pan.
- Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
- To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
- RECIPE NOTES.
- Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
- *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
Nutrition Facts : Calories 357.1, Fat 28.6, SaturatedFat 18.5, Cholesterol 74.4, Sodium 113.6, Carbohydrate 23, Fiber 1.1, Sugar 17.4, Protein 3.2
PECAN CAKE WITH PRALINE GLAZE
Make and share this Pecan Cake With Praline Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 1 ten-inch cake
Number Of Ingredients 16
Steps:
- In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
- In a mixing bowl, cream the butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix well after each addition; fold in pecans and raisin mixture.
- Pour batter into a greased/floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
- Cool in pan 10 minutes; remove to a wire rack.
- To make glaze: combine first 4 glaze ingredients to a saucepan.
- Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
- Remove from heat and stir in pecans; immediately drizzle over cake.
Nutrition Facts : Calories 9356.9, Fat 477.5, SaturatedFat 186.7, Cholesterol 1758.9, Sodium 3325.2, Carbohydrate 1137.1, Fiber 42.7, Sugar 767.7, Protein 114.3
LOUISIANA PECAN PRALINE CAKE
To me, this cake fairly sings of Mardi Gras! I first tasted this cake when my niece's friend brought it to our family's Easter brunch, and I became obsessed with the need to have the recipe. I asked, cajoled, even begged but to no avail. My request had to go through my niece and I think my pleas lost something in the translation. Then, alas, the friend moved away, and I thought the recipe was gone for good. But as you see, I do now have the recipe and I am embarrassed to tell how easy it was to obtain. It was right there all the time, in the little recipe book that came with the the Praline Liqueur!
Provided by Lorraine of AZ
Categories Dessert
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan.
- Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly.
- Add baking powder and nutmeg to rest of flour and reserve.
- At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately, ending with flour. Blend well.
- Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites.
- Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven.
- Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.
SOUTHERN PECAN PRALINE CAKE
Make and share this Southern Pecan Praline Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.
- Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.
- Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.
- Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.
- For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).
- In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.
- Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.
Nutrition Facts : Calories 1007.8, Fat 55.5, SaturatedFat 25.2, Cholesterol 246.9, Sodium 576.2, Carbohydrate 119.3, Fiber 3.1, Sugar 83.2, Protein 13
PRALINE POUND CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h55m
Yield 2 (9-inch) loaf cakes, 8 to 10 servings each
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
- Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
- In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
- In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
- Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
- The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
- In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.
BOURBON PRALINE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
- Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
- Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
- Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
- Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.
CHOCOLATE PECAN PRALINE CAKE
A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.
Provided by Angel91805
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
- In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
- Bake 50-60 minutes or until ice pick inserted in the center tests clean.
- Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
- When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
- Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
- Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.
Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3
PECAN CAJUN CAKE
Great for a Mardi Gras-themed dinner party! I was a member of the Barksdale AFB Officers' Wive's gourmet club. This cake was made for one of our luncheons. Guaranteed Cajun!
Provided by Jan
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
- Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
- Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
- Pierce the top of the cake with a toothpick and spread pecan topping over cake.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 49.6 g, Cholesterol 26.7 mg, Fat 12.2 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 205.6 mg, Sugar 36.7 g
PEACH PRALINE UPSIDE-DOWN CAKE
This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans - and that makes it different. - Jeanette Nelson, Sophia, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°. , In a 10-in. cast-iron or other ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture., With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes., Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.
Nutrition Facts : Calories 417 calories, Fat 16g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 247mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
TEXAS PRALINE CAKE
Howdy Ya'll. Ready for some darn good cake? This tasty pecan cake has the subtle flavors of chocolate and coffee, and is frosted with a rich brown sugar whipped cream. This cake prefers Texas pecans!
Provided by Kat
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease just the bottom of a 10 inch tube pan.
- In a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Stir in vanilla. Dissolve the coffee crystals in water, and stir into the creamed mixture until blended. Stir together the flour, cocoa, baking powder and salt; stir into the batter until just incorporated. Fold in pecans. Transfer the batter to the prepared pan.
- Bake for about 55 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack.
- In a chilled bowl, stir together the heavy cream, salt, vanilla and remaining 1/2 cup brown sugar so that the sugar is dissolved. Whip using chilled beaters until stiff. Run a knife around the outer edge of the cake in the pan, and tap it out onto a serving plate. Make sure cake is completely cool before frosting. Decorate with pecan halves if you like.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 80.4 g, Cholesterol 155.8 mg, Fat 38.7 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 18.6 g, Sodium 618.7 mg, Sugar 39.3 g
PECAN PRALINE CAKE
Categories Cake Milk/Cream Dessert Bake Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Stir in chopped pecans. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes. Cool cakes in pans on racks 10 minutes. If necessary, run small knife around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
- For syrup:
- Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.
- Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)
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