Praline Pound Cake

Praline Pound Cake


A coffee and tea time favorite, this praline pound cake is one of those Southern cakes that is a consummate example of down-home goodness.

I love this type of “needs no icing” kind of cake, that is not only the perfect offering for a friend who stops by for coffee, but is right at home on a lace tablecloth with fancy cups and saucers.

Gone are the days of pound cakes that require a pound each of flour, butter, sugar and eggs (thank heavens). What remains is the simplicity and goodness of old-fashioned flavor that any Southern hostess would be proud to serve.


  • 1 cup butter, softened
  • 1/2 cup shortening (crisco)
  • 1 (16-ounce) package dark brown sugar
  • 5 eggs
  • 3 cups flour (divided)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup milk
  • 2 cups pecans, chopped
  • 2 teaspoons vanilla extract
  1. In a large bowl, cream butter and shortening while gradually adding the sugar. Beat until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. In a separate bowl, combine 2 1/2 cups of the flour, baking powder and soda.
  4. Add the flour mixture to the creamed mixture, alternately with milk, beginning and ending with flour mixture.
  5. Dredge the pecans in remaining 1/2 cup of flour (this keeps them well distributed in the batter instead of sinking to the bottom).
  6. Stir the vanilla and pecans into the cake batter.
  7. Spoon batter into a greased and floured 10-inch tube pan. Bake at 350* for about 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.
  8. Cool in pan 15 minutes or so, then remove from pan and let cool … call friends and make the coffee!
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