Praline Pound Cake

2 pound cakes
  • 4 sticks butter, cut into cubes and softened
  • 2 1/2 cups sugar
  • 10 eggs, separated
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon grated lemon zest
  • 1 1/4 cups crumbled Pralines (recipe follows)
  • 2 tablespoons dark rum
  • Recipe courtesy of Emeril Lagasse
  • 1/2 pound light brown sugar
  • Pinch of salt
  • 1/4 cup plus 2 tablespoons evaporated milk
  • 1 1/2 teaspoons butter
  • 1 cup chopped pecans
  • Preheat the oven to 350 degrees F. Butter two 9 by 5 by 3-inch loaf pan with 1 tablespoon of butter. Using an electric mixer, cream the remaining butter and sugar together. With a rubber spatula, scrape down the sides of the bowl. In a mixing bowl, whisk the egg yolks and vanilla together until the yolks are frothy. With the mixer on medium-low, slowly add the whisked yolks into the creamed butter and mix for 4 minutes. In another bowl, combine the flour, baking powder, and salt, together. While the mixer is running, alternately add the flour mixture and egg whites to the creamed butter mixture, a third at a time. Mix the batter until incorporated. Mix in the lemon zest. Pour half the batter into one prepared pan. Fold the pralines and rum into the remaining batter. Mix well. Pour the praline batter into the other prepared pan. Bake the plain cake for 1 hour and the praline cake for 1 hour and 10 minutes. Remove the cakes and slice.

  • Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup in to a cup of ice water, it will form a soft ball that flattens easily between your fingers.) Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container. Yield: About 1 dozen

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