Several of my Twitter friends (Phyl, Kayte, Margaret, and Andrea) were Twitterbaking Nick Malgieri's praline pound cake last Sunday, and I was enjoying reading about their experiences. When I heard about and saw pictures of the results, I knew I had to join in!
This is a surprisingly light pound cake with a very fluffy (and very delicious) batter. It was easy to mix up: all-purpose flour, a whole lot of butter, a lot of eggs, sugar, brown sugar, salt, baking powder, vanilla, bourbon, and pecans.
The cake is supposed bake for 60 minutes. Mine was clearly not done, so I let it go another 10, and then another 10. When I finally took it out, it was a tad dry, and I realized I should've stopped at the 75 minute mark. But even baked five minutes too long, this was a really tasty cake, perfect with a cup of tea. I am excited to try the other variations as well!
Your pound cake looks great! I loved this one.
ReplyDeleteYou should give the standard recipe or the vanilla bean variation a try. I want to try the lemon one soon.
Glad you liked it. I thought it was ok, but not great. Hubby really loved it, but the kids didn't.
ReplyDeleteGreat photos of it...fun making things with you! I probably should get mine posted here soon. Maybe after the IU game tonight...maybe.
ReplyDeleteOne year and several months later May 27, 2012....my New Orleans Praline Pound Cake was/is a disaster! Here are the ingredients Put together the usual way:
ReplyDelete1 cup butter, softened to room temperature
1/2 cup vegetable shortening
1 pound light brown sugar
1 cup granulated sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup finely minced pecans
There is nothing unusual here...I did use two turkey eggs, and a third large hen egg...all out of my flock and day old fresh. I sifted the flour...so maybe it was 'light' on flour...baked it for about 1 hour and 45 minutes in a tube pan as called for.
What came out of the oven was something more akin to a pudding cake...crusty top,wet and gooey otherwise. Presently it is in a deep dish pie plate, baking for 35 minutes or longer to see if it will develop more crust etc. before the chickens have at it.
If anyone can tell me where this went wrong, I would really appreciate the help. I feel there is a bit too much sugar....help!
Johanna
yoe@mindspring.com