Directions: |
Directions:Arrange 1 c pecans in a single layer on a baking sheet; bake at 350º for 5-7 min or until toasted. Cool on a wire rack 15 min or till completely cool. Reduce oven temp to 325º.
Beat butter and cream cheese at med speed with an electric mixer till creamy. Gradually add brown sugar, beating till well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together 2 1/2 c flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla.
Spoon batter into a greased and floured 12-cup Bundt pan.
Bake at 325º for 1 hour, 15 min or till a long wooden pick inserted in center comes out clean. Cool on wire rack 15 min. Remove from pan to wire rack and let cool 30 minutes or till completely cool.
Prepare Praline icing and spoon immediately over cake. Sprinkle top with sugared pecans.
PRALINE ICING
1 c firmly packed light brown sugar
1/2 c butter
1/4 c milk
1 c powdered sugar, sifted
1 t vanilla
Bring lst 3 ingredients to a boil in a 2-qt. saucepan over med heat, whisking constantly. Boil 1 minute. Remove from heat, whisk in powdered sugar and vanilla until smooth. Stir gently 3-5 min or til mixture begins to cool and thickens slightly. Use immediately.
SUGAR COATED PECANS:
1 egg white
1 T water
1 lb. pecan halves
1 c white sugar
3/4 t salt
1/2 t ground cinnamon
Heat oven to 250º. Grease baking sheet. In a bowl, whip together egg white and water until frothy. In separate bowl, mix together sugar, salt and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts and toss them in the sugar mixture till coated. Spread the nuts out on the prepared pan and bake at 250 for 1 hour, stirring every 15 min. |
This recipe for Praline Bundt Cake is from