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1 c. chopped pecans, toasted 1 c. butter, softened 1 (8 oz.) pkg. cream cheese, softened 1 (16 oz.) pkg. dark brown sugar 4 large eggs 2 1/2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 (8 oz.) container sour cream 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. 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. Bake at 225 degrees for 1 hour 15 minutes, or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack. let cool 20 minutes, or until completely cooled. Prepare Praline Icing and spoon immediately over cake. Sprinkle top of cake with sugared pecans. Praline Icing: 1 c. firmly packed light brown sugar 1/2 c. butter 1/4 c. milk 1 c. powdered sugar, sifted 1 tsp. vanilla extract Bring first 3 ingredients to a boil in a 2-quart 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |