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Praline Pound Cake (Emeril Lagasse) Recipe

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Praline Pound Cake (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
11179
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
  8. Creamy Pralines:
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11179.09 Kcal (46805 kJ)
Calories from fat 8453.84 Kcal
% Daily Value*
Total Fat 939.32g 1445%
Cholesterol 2824.99mg 942%
Sodium 692.85mg 29%
Potassium 2320.54mg 49%
Total Carbs 651.27g 217%
Sugars 454.63g 1819%
Dietary Fiber 27.32g 109%
Protein 87.1g 174%
Vitamin C 4.1mg 7%
Vitamin A 9.2mg 307%
Iron 13.3mg 74%
Calcium 888.2mg 89%
Amount Per 100 g
Calories 530.73 Kcal (2222 kJ)
Calories from fat 401.35 Kcal
% Daily Value*
Total Fat 44.59g 1445%
Cholesterol 134.12mg 942%
Sodium 32.89mg 29%
Potassium 110.17mg 49%
Total Carbs 30.92g 217%
Sugars 21.58g 1819%
Dietary Fiber 1.3g 109%
Protein 4.14g 174%
Vitamin C 0.2mg 7%
Vitamin A 0.4mg 307%
Iron 0.6mg 74%
Calcium 42.2mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 301.1
    Points
  • 318
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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