Description
Indulge in the rich, buttery goodness of this Pecan Praline Buttermilk Pound Cake. A Southern classic, this moist and flavorful cake is topped with a decadent praline glaze that adds a delightful crunch.
Ingredients
Scale
Main Cake:
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
For the Praline Glaze:
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a 10-inch Bundt pan.
- Cream butter and sugar: In a bowl, cream butter, shortening, and sugar until fluffy. Add eggs one at a time.
- Combine dry ingredients: In another bowl, mix flour, baking powder, and salt. Gradually add to the creamed mixture alternating with buttermilk.
- Add flavor: Stir in vanilla and chopped pecans. Pour batter into the pan.
- Bake: Bake for 1 hour and 15 minutes to 1 hour and 25 minutes until a toothpick comes out clean.
- Make the glaze: Cook sugar, butter, and cream until smooth. Add vanilla and pecans. Pour over cooled cake.
Notes
- Ensure the cake is completely cooled before adding the glaze.
- This cake can be stored at room temperature for up to 3 days or frozen without the glaze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 44g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
