Praline Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
  • Cake
  • 3 cups all-purposes flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • ½ cup butter flavored shortening
  • 2⅓ cup brown sugar
  • 1 cup granulated sugar
  • 5 eggs at room temperature
  • 1 tsp vanilla
  • 1 cup water
  • 1 cup pecans, finely chopped
  • Fosting
  • 4 Tbsp butter, melted
  • 4 Tbsp brown sugar
  • ¼ tsp vanilla
  • 2 cups powdered sugar
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a 10 inch tube pan.
  4. In a medium mixing bowl combine flour, baking powder, salt and Saco Cultured Buttermilk Blend; set aside.
  5. In a separate bowl cream butter and shortening together until light and fluffy.
  6. Gradually add brown sugar; break up any lumps.
  7. Continue to cream and gradually add granulated sugar.
  8. Beat eggs in one at a time.
  9. Mix vanilla and water.
  10. Add sifted ingredients alternately with the water mixture; begin and end with the dry ingredients. Keep mixer on low to blend.
  11. Fold in pecans.
  12. Pour batter into prepared pan and bake for 1 hour and 30 minutes or until a toothpick inserted comes out clean.
  13. Remove cake and cool on a wire rack for 15 minutes.
  14. Run a thin knife around the sides and central tube to loosen cake.
  15. Invert cake on large round plate and turn out.
  16. Use another plate and turn cake right side up.
  17. Be gentle as cake breaks easily.
  18. Cool thoroughly.
  19. Frosting
  20. In a small saucepan melt the butter and combine with the brown sugar.
  21. Cook and stir until mixture boils and sugar is dissolved.
  22. Cool slightly; beat in powdered sugar until smooth.
  23. Drizzle frosting over cake.
Nutrition Information
Calories: 780 Fat: 37g Saturated fat: 16g Trans fat: 1g Carbohydrates: 109g Sugar: 84g Sodium: 324mg Fiber: 2g Protein: 7g Cholesterol: 130mg
Recipe by SacoFoods at