Praline Pound Cake
PREP TIME: 45 min
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COOK TIME: 1 hrs 30 min
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YIELD: 16 servings |
INGREDIENTS:
| Pillsbury® Baking Spray with Flour | 3 cups firmly packed brown sugar |
| 1 1/2 cups chopped pecans divided | 6 large eggs at room temperature |
| 1 1/2 cups butter softened | 3 1/4 cups White Lily® Enriched Bleached All Purpose Flour |
| 1 (8 oz.) pkg. cream cheese softened | 2 tsps. vanilla extract |
- Pillsbury® Baking Spray with Flour
- 1 1/2 cups chopped pecans, divided
- 1 1/2 cups butter, softened
- 1 (8 oz.) package cream cheese, softened
- 3 cups firmly packed brown sugar
- 6 large eggs, at room temperature
- 3 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 2 teaspoons vanilla extract
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 325°F. Coat a 10-inch tube pan with flour no-stick cooking spray. Sprinkle 1/2 cup chopped pecans in pan.
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2.
BEAT butter and cream cheese in large bowl with electric mixer on medium speed. Beat in brown sugar about 5 minutes or until very light. Add eggs, one at a time, beating well after each addition. Fold in flour, just until combined. Do not overmix. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan. Place tube pan on baking sheet.
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3.
BAKE 1 hour 15 minutes to 1 hour 30 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.
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