New Orleans Praline Pound Cake

New Orleans Praline Pound Cake

1 cup butter, softened to room temperature
1/2 cup vegetable shortening
1 pound light brown sugar, (press out all the lumps)
1 cup granulated sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup finely minced pecans

Praline Sauce (recipe follows)
Cream the butter and shortening hard until very fluffy; add the brown sugar
gradually, creaming all the while until light, then add the granulated sugar
the same way. Beat the eggs in, one at a time. Sift the flour with the
baking powder and salt. Combine the milk and vanilla. Add the sifted dry
ingredients to the mixture alternately with the milk, beginning and ending
with the dry ingredients and mixing only enough to blend. Fold in the

Pour batter into a well-greased-and-floured 10-inch tube pan and bake at
350F. for about 1 hour and 15 minutes or until cake pulls from sides of pan
and when it is pressed lightly with a finger, the imprint vanishes slowly.

Remove the cake from oven and cool upright in its own pan on a wire rack
for 15 minutes. Loosen cake from sides of pan and around central tube with a
thin-bladed spatula, then invert pan on a large round plate and turn cake

Praline Sauce:

1/3 cup evaporated milk
2 1/2 tablespoons brown sugar
1 teaspoon vanilla
1 tablespoon pecans

For sauce, bring milk, brown sugar and vanilla to a boil, reduce heat and
cook one to one and a half minutes, stirring constantly. Remove from heat,
stir in pecans and let cool slightly. To serve, drizzle sauce over