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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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New Orleans confection in cake form. The sauce is yummy. Ingredients:
1 cup butter, softened to room temperature |
1/2 cup vegetable shortening |
1 lb. light brown sugar, no lumps, crumble them up |
1 cup of granulated sugar |
5 eggs |
3 cups all-purpose flour, sifted |
1 teaspoon baking powder |
1/2 tsp salt |
1 cup of milk |
1 tsp. vanilla extract |
1 cup finely minced pecans |
praline sauce ingredients-makes a lot because it is so good |
1 cup of evaporated milk |
5 tbsp. of brown sugar |
2 teaspoons of vanilla |
2 tablepoons of finely minced pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Cream butter and shortening until fluffy. (This is not diet friendly folks)
3. Add brown sugar gradually, creaming it with the mixer until it is thoroughly incorporated and very light.
4. Add the white sugar the same way.
5. Add eggs one at a time, beating well with each addition.
6. Sift the dry ingredients together in a separate bowls.
7. Combine milk and vanilla.
8. Alternately add dry ingredients and wet ingredients to the butter/sugar/egg mixture, beginning and ending with the dry ingredients.
9. Mix only enough to blend.
10. Fold in the cup of nuts. (you can subsitute macadamia or cashews for a taste variation, but I like pecans best.)
11. Pour into a very well-lubed and floured 10 inch tube pan and bake for 75 to 90 minutes.
12. This cake must be tested carefully at the 75 minute mark, and cook in five minute increments up to the maximum of 90 minutes.
13. I use an uncooked piece of spaghetti to test a deep cake, a toothpick won't do.
14. Make sure the cake pulls away from the sides of the pan and it will spring back lightly when touched.
15. Loosen cake from the sides of the pan and center tube using a thin-bladed spatula or flexible knife blade.
16. Invert on a cooking rack to cool.
17. Serve with praline sauce.
18. To make praline sauce, bring evaporated milk, brown sugar to a boil.
19. Reduce heat and cook for two minutes, stirring constantly.
20. Remove from heat and add vanilla extract and pecans.
21. Allow to cool slightly before serving.
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