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Recipe: Praline Pound Cake
Similar Categories: Praline, Pound, Cake
Praline Pound Cake
2 cups unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almond or hazelnut powder
1 cup unsalted butter softened
1 2/3 cups sugar
5 large eggs
1 1/2 teaspoons vanilla
1/2 cup toasted almonds or hazelnuts
Grease and dust with flour 1 9 inch tube pan
or 1 9 by 5 inch loaf pan. Position rack in center of oven and heat to 325
degrees. Sift together flour, baking powder, salt and almond or hazelnut
powder. In bowl with mixer beat butter until soft and fluffy. Gradually add
sugar beating until very light and creamy. Add eggs one at a time beating
well after each addition. Beat in vanilla. With mixer on lowest speed
gradually add dry ingredients blending well. Stir in nuts. Turn batter in
to prepared pan. Bake for 1 hour and 15 to 1 hour and 20 minutes or till
cake is well risen and golden on top and a toothpick inserted in center
comes out clean. Cool cake in pan for 20 minutes. Loosen edges of cake with
a knife.
Source unknown
2 cups unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almond or hazelnut powder
1 cup unsalted butter softened
1 2/3 cups sugar
5 large eggs
1 1/2 teaspoons vanilla
1/2 cup toasted almonds or hazelnuts
Grease and dust with flour 1 9 inch tube pan
or 1 9 by 5 inch loaf pan. Position rack in center of oven and heat to 325
degrees. Sift together flour, baking powder, salt and almond or hazelnut
powder. In bowl with mixer beat butter until soft and fluffy. Gradually add
sugar beating until very light and creamy. Add eggs one at a time beating
well after each addition. Beat in vanilla. With mixer on lowest speed
gradually add dry ingredients blending well. Stir in nuts. Turn batter in
to prepared pan. Bake for 1 hour and 15 to 1 hour and 20 minutes or till
cake is well risen and golden on top and a toothpick inserted in center
comes out clean. Cool cake in pan for 20 minutes. Loosen edges of cake with
a knife.
Source unknown
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