Praline Bundt Cake- 12 cup Bundt

By MarieR

Ingredients

• 1 cup chopped pecans
• 2 sticks (1 cup; 8-ounces) butter softened
• 1 package (8-ounces) cream cheese softened
• 1 package (16 ounces) dark brown sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 carton (8-ounces) sour cream
• 2 teaspoons vanilla extract
• Praline Icing
• 1 cup light brown sugar packed
• 1/2 cup butter
• 1/4 cup milk
• 1 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• Sugared Pecans
• 1 large egg white
• 4 cups pecan halves (about 1 lb.) toasted
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar packed

Details

Servings 1

Preparation

Step 1

PREP: 30 MIN.; BAKE: 1 HR., 22 MIN.;
COOL: 1 HR.
Praline Icing Sugared Pecans
1. Arrange 1 cup pecans in a single layer on a baking sheet.
2. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.
3. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
4. Sift together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
5. Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
6. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans. Makes 12 servings.
Praline Icing:
PREP: 10 MIN., COOK: 5 WIN.
1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately. Makes about 1 1/2 cups.
Sugared Pecans:
1. Whisk egg white in a large bowl until foamy; add pecans, and stir until evenly coated.
2. Stir together sugars until blended; sprinkle sugar mixture over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. 3. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool. Makes about 5 cups.
Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks.