Texas Pecan Praline Pound Cake Who can resist home grown Texas pecans with a little brown sugar… Ok a lot of brown sugar.. In fact this cake not only boasts of two pounds of brown sugar but it has a pound of butter.. This is definitely one of my favorite cakes which is why it’s my first post. It is also one of the easiest to make. Here is the recipe. And I hope you enjoy…


For the pound cake:

2 1/2 cups of brown sugar
1/3 cup of granulated sugar
1 1/ cup of butter( for lighter and less rich cake use 1 cup of butter and a half cup of crisco)
2tsp of vanilla
5 eggs
3 cups of flour
1/2 tsp of baking powder
1/2 of salt
1 cup of whole milk
1 cup of chopped pecans

Preheat oven to 350 degrees. Cream butter and sugar together. Add vanilla and then eggs.. One at a time mix well. Combine dry ingredients. Add to the creamed mixture alternating with the milk. Last but not least add the pecans and stir in well. Pour into a prepared tub pan. Bake for 1 hour. I recommend checking the doneness before you remove, ovens do very. At my new house it took an extra 15 minutes. When done, let completely cool. If it is to warm the glaze will soak into the cake and not rest on top. And be pretty.

For the glaze:
1/2 butter
1 cup of brown sugar
1/2 cup of whole milk
2 tsp vanilla
4 cups of powdered sugar
1/2 cup of pecans
Melt butter in saucepan add the brown sugar cook for about 2-3 minutes stirring non stop. Add milk stir continuously till it boils. Stir in vanilla and sugar. Stir smooth drizzle onto cake and add pecans.

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