Praline Pound Cake

Recipe Ingredients

4		Butter - cut into cubes, and softened
2 1/2 cups	495g / 17oz	Sugar
10		Eggs - separated
2 teaspoons	10ml	Vanilla extract
3 1/2 cups	218g / 7.7oz	Flour
1 teaspoon	5ml	Baking powder
1		Salt
1 teaspoon	5ml	Grated lemon zest
1 1/4 cups	296ml	Crumbled Pralines
2 tablespoons	30ml	Dark rum

Recipe Instructions

Preheat the oven to 350 degrees.

Butter two 9- by 5- by 3-inch loaf pan with 1 tablespoon of butter. Using an electric mixer, cream the remaining butter and sugar together. With a rubber spatula, scrape down the sides of the bowl.

In a mixing bowl, whisk the egg yolks and vanilla together until the yolks are frothy. With the mixer on medium-low, slowly add the whisked yolks into the creamed butter and mix for 4 minutes.

In another bowl, combine the flour, baking powder, and salt, together. While the mixer is running, alternately add the flour mixture and egg whites to the creamed butter mixture, a third at a time. Mix the batter until incorporated. Mix in the lemon zest. Pour half the batter into one prepared pan. Fold the pralines and rum into the remaining batter. Mix well. Pour the praline batter into the other prepared pan. Bake the plain cake for 1 hour and the praline cake for 1 hour and 10 minutes. Remove the cakes and slice.

This recipe yields 2 pound cakes.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2422 broadcast 11-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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