Praline Pecan Cakes.

Praline-Pecan Cakes

These make fantastic gifts!

Use the small disposable foil pans, available at the supermarket, for this recipe; the shiny surface (which reflects heat away from the pan) and the shorter bake time ensure the praline coating doesn't over-brown. Be sure to generously butter the pans before sprinkling with pecans. We used about 1/4 cup of softened butter to grease 9 (5- x 3-inch) pans.


4 cups finely chopped Praline Pecans
1 recipe Sour Cream-Pecan Cake Batter

Sprinkle Praline Pecans evenly into 9 buttered 5- x 3-inch disposable foil loaf pans; shake to coat bottoms and sides of pans. Spoon batter evenly into prepared pans (a little less than 1 cup batter per pan).

Bake at 325° for 28 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans, and let cool completely on wire racks. Makes 9 (5-inch) loaves.


Sour Cream-Pecan Cake Batter

1 cup butter, softened
1 1/4 cups granulated sugar
1 1/4 cups firmly packed brown sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 1/2 cups chopped, toasted pecans

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in pecans. Use batter immediately, following baking directions for desired cake in "Pick a Pan" below.

Pick a Pan: Sour Cream-Pecan Cake Batter can be baked in lots of different shapes and sizes--just use these times as a guideline, and be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour. Check for doneness at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean. Variations with added fruit and nuts will require the maximum time and yield more mini cakes.

Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.

Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.

Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.

Bake at 325° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)

Bake at 350° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.

Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes.



Praline Pecans

1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup butter
1/2 cup milk
2 tablespoons corn syrup
5 cups toasted pecan halves

Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.

Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month. Makes about 8 cups.