PRALINE PECAN POUND CAKE
Ingredients
4 sticks unsalted butter, softened
3½ cups sugar
10 eggs, room temperature
4 cups flour, sifted
1½ tbsp vanilla extract
1¼ cups pecans, finely ground
1 cup buttermilk
Topping:
1 cup lite brown sugar, packed
5 tbsp butter
¼ cup milk
1 tsp vanilla extract
1½ cups powdered sugar
¾ cup pecans, chopped
Preparation
For Cake:
Preheat oven to 325°.
Pulse the pecans in a food processor until finely ground. Set aside.
In a large bowl, add the butter and blend with hand mixer until creamy. Add the sugar and blend well. Add the eggs one at a time and continue to mix. Once all eggs are added, add the flour and ground pecans and mix until blended.
Stir in the vanilla extract and buttermilk. Pour into a well greased bundt pan and bake for 1 hour 20 minutes on middle rack or until a toothpick inserted in cake comes out clean. Once finished baking, set aside and allow to slightly cool and then turn onto a cooling rack or plate and allow to finish cooling completely.
