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Recipe Card

Pecan Praline Buttermilk Pound Cake

Preview of Pecan Praline Buttermilk Pound Cake

Ingredients

  • 1 cupsalted butter - Adds richness and flavor to the cake.
  • 1/2 cupvegetable shortening - Contributes to a tender texture and allows for a longer shelf life.
  • 2 cupslight brown sugar - Provides moisture and caramel notes.
  • 1 cupgranulated sugar - Enhances the sweetness and creates a nice balance.
  • 2 tsppure vanilla extract - Infuses the cake with a warm vanilla flavor.
  • 6large eggs - Essential for binding and providing structure to the cake.
  • 3 cupsall-purpose flour - The main structure of the cake (providing stability.)
  • 1 tspbaking powder - Functions as a leavening agent to help the cake rise.
  • 1/2 tspsalt - Enhances the flavors of the ingredients.
  • 1 cupbuttermilk - Adds moisture and a subtle tang; perfect for a tender crumb.
  • 1 1/2 cupstoasted pecans - These provide a wonderful crunch and nutty flavor.
  • 1/2 cuptoffee bits - Offers sweet bursts of caramel-like flavor throughout the cake.
  • 2 Tbspsalted butter - Adds a rich flavor to the glaze.
  • 1/2 cuplight brown sugar - Provides sweetness and a hint of caramel.
  • 1/4 cupheavy cream - Creates a creamy texture for the glaze.
  • 1 tspvanilla extract - Enhances the flavor profile of the glaze.
  • 1/4 cupchopped toasted pecans - For added texture and nutty goodness.

Instructions

  1. 1

    Prepare the Pan: There’s no need to preheat the oven! Start by buttering and flouring a tube pan thoroughly to prevent sticking.

  2. 2

    Cream Ingredients: In a mixer, combine 1 cup salted butter, 1/2 cup vegetable shortening, 2 cups light brown sugar, and 1 cup granulated sugar. Beat until the mixture is fluffy and light in color.

  3. 3

    Add Eggs: Incorporate 6 large eggs one at a time, mixing well after each addition to ensure everything is well combined.

  4. 4

    Combine Dry Ingredients: Sift together 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a separate bowl. Gradually add this mixture to the wet ingredients, alternating with 1 cup buttermilk, starting and ending with the dry mixture.

  5. 5

    Fold in Pecans and Toffee: Carefully fold in 1 1/2 cups toasted pecans and 1/2 cup toffee bits until they're evenly distributed within the batter.

  6. 6

    Bake the Cake: Spread the batter evenly into the prepared pan and bake in a cold oven at 325°F for approximately 1.5 to 1.75 hours. The cake is done when a toothpick inserted in the center comes out clean.

  7. 7

    Cool the Cake: Once baked, let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.

  8. 8

    In a small saucepan, melt 2 Tbsp salted butter over medium heat. Whisk in 1/2 cup light brown sugar and 1/4 cup heavy cream. Cook and stir for about 2 minutes until smooth.

  9. 9

    Remove from heat and stir in 1 tsp vanilla extract and 1/4 cup chopped toasted pecans before drizzling over the completely cooled cake.