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Praline Pound Cake

  • Yield: 2 9-inch loaf cakes, 8 to 10 servings


  • 4 sticks (1 pound butter) minus 1 heaping tablespoon, cut into chips and softened
  • 1 pound sugar (about 2 1/2 cups)
  • 10 eggs, separated
  • 2 teaspoons vanilla extract
  • 1 pound flour (about 3 1/2 cups)
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon grated lemon zest
  • 1 cup crumbled Creamy Pralines
  • 2 tablespoons dark rum


  • Preheat the oven to 350ºF.
  • Butter two 9 X 5 X 3-inch loaf pans, using the heaping tablespoon of the butter.
  • Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
  • In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
  • In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
  • Divide the batter equally between the pans. To one of the cakes, add the crumbled pralines and the rum with the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
  • Serve either or both. The cakes can be stored by wrapping them in wax paper, then plastic wrap, then in foil. They do not need to be refrigerated.