Praline Pound Cake

Praline Pound Cake


This recipe was inspired by my seven years of living in New Orleans and a combination of my surrogate grandmother’s Pecan cake and the New Orleans’ famous candy, the praline. When I began developing this recipe, there were no measurements. My 90 year old “New Orleans” grandmother did not measure anything when baking, so I simply watched her prepare her cakes and created the appropriate measurements based upon guesstimation. This is a delicious cake that can be prepared with or without the pecans either added to the batter or crushed and placed top the frosting. FYI for a less sweet version, simply do not top with the homemade frosting. Disclaimer: I am not a cake decorator so please excuse the amateur decorating skills.



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3 cups granulated sugar

2 sticks (1/2 lb) unsalted butter at room temperature

6 large eggs at room temperature

2 2/3 cups cake flour

1/4 teaspoon baking soda

1 cup buttermilk (or sour cream)

2 tablespoons vanilla extract

4 tablespoons imitation butter flavoring, praline flavoring, butter pecan flavoring, etc


1 cup (2 sticks) unsalted butter

2 cups brown sugar, firmly packed

1/2 cup buttermilk

2 tablespoons vanilla extract

1 lb confectioner sugar

2 cups pecans crushed



Preheat oven to 350 degrees F, lightly butter and flour 2 nine inch cake pans or 1 bunt pan

Cream together butter and sugar in bowl. Adding eggs one at a time to mixture

photophoto (1)

In a separate bowl, mix together flour and baking soda

Add flour mixture to sugar/butter/egg mixture alternating with buttermilk. Do not dump all of flour mixture into sugar mixture all at once. It will not incorporate well.

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Blend in vanilla and imitation flavoring

If you’d like pecans in actual cake, in a separate bowl mix 2 cups of chopped pecans with 1/2 cup of cake flour. Stir into batter after completely blended. Flour on pecans will ensure that they do not sink to the bottom of the cake

Pour batter into pan(s). Bake on center rack for 45 minutes or until inserted knife comes out clean

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While cake is baking, prepare frosting

Melt butter in a saucepan over medium heat

Add brown sugar and buttermilk. Bring to a boil, stir constantly

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Allow this to boil for 2-3 minutes, then remove from heat

Combine confectioner’s sugar and vanilla extract in a large mixing bowl

Slowly add brown sugar sauce mixture and beat until smooth using an ELECTRIC MIXER. Do not do this by hand

Let cool slightly. If stiff add more buttermilk one tablespoon at a time to thin out

Allow cake to cool completely, within pan, before removing from pan

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Frost cake according to the type of pan used and top with crushed pecans (that have been crushed using food processor)

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One thought on “Praline Pound Cake

  1. Pingback: Thanksgiving Menu | ebullientepicurean

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