Praline Glazed Pumpkin Pound Cake Recipes

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (9 by 5 by 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 1 of the cakes, add the crumbled pralines and the rum to 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.
• The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
• In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

Steps:

• In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
• In a mixing bowl, cream the butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Mix well after each addition; fold in pecans and raisin mixture.
• Pour batter into a greased/floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
• Cool in pan 10 minutes; remove to a wire rack.
• To make glaze: combine first 4 glaze ingredients to a saucepan.
• Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
• Remove from heat and stir in pecans; immediately drizzle over cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
• In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
• For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.