White Lily Praline Pound Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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A praline pound cake that appeared on a White Lily Flour calendar more than 15 years ago. For the best flavor and ease of slicing, you should bake the pound cake at least 8 hours before you plan to serve it. Ingredients:
1 1/2 cups pecans (toasted and chopped ' divided) |
1 1/2 cups butter, softened |
8 ounces cream cheese, softened |
3 cups packed brown sugar |
6 eggs, room temperature |
3 1/4 cups all-purpose flour (white lily preferred) |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325 degrees .
2. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
3. Cream butter and cream cheese.
4. Add brown sugar and beat until light and fluffy (about 5 minutes).
5. Add eggs one at a time, mixing well after each addition.
6. Fold in flour just until combined. Do not overmix.
7. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
8. Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.
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