White Lily Praline Pound Cake

Name: White Lily Praline Pound Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16 serving(s)
Ingredients: 1 1/2 cups pecans (TOASTED and chopped ~ DIVIDED); 1 1/2 cups butter, softened; 8 ounces cream cheese, softened; 3 cups packed brown sugar; 6 eggs, room temperature; 3 1/4 cups all-purpose flour (White Lily preferred); 2 teaspoons vanilla extract

Submitted by KerfuffleUponWincle

"A praline pound cake that appeared on a White Lily Flour calendar more than 15 years ago. For the best flavor and ease of slicing, you should bake the pound cake at least 8 hours before you plan to serve it."

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Ready In:: 1hr 45mins
Ingredients:: 7
Serves:: 16

ingredients

1 ¹⁄₂ cups pecans (TOASTED and chopped ~ DIVIDED)
1 ¹⁄₂ cups butter, softened
8 ounces cream cheese, softened
3 cups packed brown sugar
6 eggs, room temperature
3 ¹⁄₄ cups all-purpose flour (White Lily preferred)
2 teaspoons vanilla extract

directions

Preheat oven to 325 degrees .
Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
Cream butter and cream cheese.
Add brown sugar and beat until light and fluffy (about 5 minutes).
Add eggs one at a time, mixing well after each addition.
Fold in flour just until combined. Do not overmix.
Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.