HOW TO MAKE SOUTHERN PECAN CAKE
When I hear the words “Southern” and “Pecan” together, the first thing that comes to my mind is pralines. If you’re anything like me, the same thing happens to you. Those sticky, sweet, and nutty desserts are the very definition of Southern cooking in my opinion. Therefore, when I decided to bake a cake with a Southern flavor, it was only logical for me to include some chopped pecans in the recipe. What is the result? This absolutely delectable Praline Cake! This is the perfect cake for you to offer at your next get-together if you want a dessert that is sweet but not too so since this one has just the right amount of sweetness. Believe me when I say that your visitors will adore it!
The cake should be stored in an airtight container away from moisture and direct sunshine for the best results. Condensation may form within the frosting of your cake if you allow it to sit out in the open air for extended periods, since this may cause the cake to warm up. This causes the top layer of your wonderful dessert to have a few mushy spots on it. Absolutely terrible in every way. Therefore, please keep your cake at the appropriate temperature!
To ensure that your cake can be successfully frozen, you must first ensure that it has been totally cooled down. Wrap the whole cake in aluminum foil or plastic freezer wrap and secure it with a twist tie, or put it in a freezer bag and seal it. Please be careful with this step, because condensation will form on the inside of the wrapping paper if you don’t. If you do not properly wrap your cake before freezing it, as it thaws it may turn soggy and mushy.
THE INGREDIENTS LIST:
1 Cup.Of vegetable oil
½ Cup.Of butter, melted
1 Cup.Of granulated sugar
2 Cups.Of brown sugar
5 large eggs; at room temperature.
3 Cups.Of all-purpose flour.
1 Tsp.Of baking powder.
½ Tsp.Of salt.
1 Cup.Of milk.
1 Cup.Of chopped pecans.
1 Cup.Of toffee bits.
TO MAKE THE PRALINE CARAMEL SAUCE; YOU’LL NEED:
½ Cup.Of butter.
1 Cup.Of brown sugar.
¼ Cup.Of heavy cream.
½ Tsp.Of vanilla extract.
½ Cup.Of chopped pecans.
METHOD OF WORK:
To start the preparation, you need to set the oven’s temp to 325 degrees Fahrenheit.
In a large bowl, combine the sugar, brown sugar, melted butter, and oil by whisking the ingredients together. After adding the eggs, stir everything up well.
In a separate dish, combine the dry ingredients of baking powder, salt, and flour. To a large mixing basin, add the dry ingredients and the milk, and whisk until a smooth batter develops and no dry flour remains (some lumps are ok).
Combine the pecans with the toffee pieces by folding them in. Pour the batter into a generously buttered bundt pan. Cook for 1 hour and 15 minutes at 350 degrees.
Give it approximately half an hour to cool down. While everything is going on, prepare the praline caramel sauce. Over medium-high heat, combine the butter and the brown sugar and let it melt together.
Mix the cream into the sauce. While stirring constantly, bring the mixture up to a boil. When it has reached a boil, let it alone for a full minute without disturbing it while it is bubbling.
Turn off the heat and add the vanilla extract and the pecans, stirring constantly. Flip the heated cake over onto a platter, and then drizzle the caramel topping over the top.
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