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sliced pecan praline pound cake

Texas Pecan Pound Cake with Praline Frosting

Course: Dessert
Cuisine: American, Soul Food
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 888kcal
A classic pound cake studded with Texas pecans and finished with cream praline frosting
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Ingredients

Texas Pecan Pound Cake

  • 1 pound butter softened to room temperature
  • 6 eggs
  • 2 cups brown sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • ¾ teaspoon sea salt
  • ½ teaspoon nutmeg
  • 1 cup pecan halves or pieces

Praline Frosting

  • ¼ cup heavy cream
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 2 cups powdered sugar
  • ½ cup pecan halves

Instructions

  • Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
  • Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, brown sugar, milk, and vanilla extract and continue mixing until uniform.
  • In another bowl, mix together flour, sea salt, and nutmeg. Dredge pecans in flour mixture until coated then add wet mixture to dry and stir by hand until uniform and no dry pockets remain.
  • Pour batter into prepared bundt pan and bake on middle rack for about an hour or until a toothpick inserted into multiple parts of the cake comes out clean.
  • While pound cake bakes, prepare praline sauce: Melt butter in a small saucepan then add brown sugar and heavy cream and stir until brown sugar is dissolved and mixture is uniform.
  • Bring praline sauce to a boil then reduce heat and simmer for 5 to 10 minutes to allow sauce to thicken. Turn off heat and allow to cool.
  • Remove cake from oven and let it sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling.
  • While cake cools, combine powdered sugar with cooled praline sauce and mix using a hand or stand mixer to finish praline frosting. Frosting should be smooth, glossy, and a light tan color.
  • Frost cake then top with additional pecans.

Notes

  • Mix the pecans into the flour mixture first, before adding all the wet ingredients. This step provides a barrier that helps the pecans float throughout the batter instead of sinking to the bottom or sticking to the sides of the pan.
  • Bake pound cake in a non-stick pan. I prefer to use a bundt or tube (think angel food) pan for mine and grease and flour it just to be safe. Here's a video on how to grease and flour a cake pan.
  • Bake pound cake on the middle rack. This helps the pound cake bake evenly so that no side (or the top or bottom) burns.
  • Check the pound cake for doneness in multiple places. Stick a toothpick or skewer into different parts of the cake to make sure it baked evenly. Because pound cake is dense, it can take a bit longer to bake.

Nutrition

Calories: 888kcal | Carbohydrates: 99g | Protein: 9g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 450mg | Potassium: 209mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1380IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 3mg