I love New Orleans so much, not only is it beautiful, but it is a place with so much cultural heritage to be discovered and nowhere is this more evident than in their wonderful cuisine. I love the Cajun Gumbos and the plethora of seafood offerings that are an integral part of the Crescent City, but my favorite candy in the whole world is the delicious New Orleans Pralines, so when I saw this recipe for New Orleans Praline Pound Cake I was jumping for joy! Being from Texas I can eat some pound cake and the thought of having a big praline on top of my already delicious favorite cake was too much to handle! I started by gathering my ingredients.

Ingredients:

• 3 Cups Swans Down Cake Flour
• 2 1/2 cups Granulated Sugar
• 2 tsp Aluminum Free Baking Powder
• 1 tsp Salt
• 1/3 Cup Oil (I would use clarified butter like Ghee)
• 2 Sticks Unsalted Butter
• 4 Eggs
• 8 Oz. ( 2/3 cup) Sour Cream (at room temperature)
• 2/3 cup Whole milk (at room temperature)
• 1 can of Evaporated Milk (at room temperature)
• 6 Oz. of Pecan Halves
• 2 tsp Vanilla Extract
• 1 tsp Almond Extract
• 2 tsp Butter Extract
• One Greased and Floured Bundt Pan

Directions:

First preheat your oven to 320 degrees, then add your Swans Down Cake Flour, Salt, and Aluminum Free Baking Powder to a sifter and sift down into a large mixing bowl.

Then get out your mixer and add Butter, Oil, and Sugar then mix on high for 4 minutes. Then scrape down the sides of your bowl twice turning your mixer on and off to complete this process. Then add your 4 eggs (one at a time), and mix well om Medium speed.

Then in a separate mixing bowl add Milk, Sour Cream. Vanilla extract, Almond extract, Butter extract and whisk until well blended, then add the milk mixture and your dry cake flour ingredients to the butter mixture in your mixer and blend till fluffy.

Then put your cake mix in a pan and bake for 1 hour and 10 minutes in a 325 degree preheated oven.

Praline Topping:

In saucepan add 1 1/2 cups Evaporated Milk,  1 1/2 cups sugar, 1/4 tsp Salt, 4 Tbsp Unsalted Butter, 2 tsp Vanilla and a cup of chopped pecans, stirring continuously for 12 minutes.

Now top your cake with this delicious praline topping, it is the actual candy and will go all crunchy buttery and delicious. You are going to love this cake hands down.

New Orleans Praline Pound Cake Recipe