Description
Indulge in the rich, Southern flavors of this Pecan Praline Buttermilk Pound Cake. A moist and tender buttermilk cake studded with pecans and topped with a decadent praline glaze, this dessert is perfect for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped pecans
Praline Glaze:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- Mix Wet Ingredients: Cream butter, shortening, and sugar until fluffy. Add eggs one at a time.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt in a separate bowl. Alternate adding dry ingredients and buttermilk to wet mixture.
- Add Flavor: Stir in vanilla and pecans. Pour batter into pan and bake for 75-85 minutes.
- Make Glaze: Simmer brown sugar, butter, and cream. Stir in pecans. Spoon over cooled cake.
Notes
- Room temperature ingredients ensure a perfect texture.
- Flavors meld for best taste the next day.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 43g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
