Classic Buttermilk Pound Cake With Bourbon Praline Sauce - WBRC FOX6 News - Birmingham, AL

Classic Buttermilk Pound Cake With Bourbon Praline Sauce

(Source: WBRC Video) (Source: WBRC Video)

Ingredients:

1 1/2 cups butter, softened
3 cups sugar
5 eggs, room temperature
2 Tbsp fresh lemon juice
2 tsp vanilla extract
3 cups all purpose flour
1 cup whole buttermilk

Directions:

Preheat the oven to 325 degrees. Grease & flour 1 {10-inch} tube pan or 2 {9-x 5-inch} loaf pans. Cream the butter & the sugar with an electric stand mixer on Medium speed until light & fluffy, about 5 minutes. Add the eggs, one at a time & mix until well blended. Add the lemon juice & the vanilla. 
Blend in the flour alternately with the buttermilk, mixing on Low speed. Spoon the batter evenly into the prepared pan. 
Bake 1 hour & 15 minutes to 1 hour & 25 minutes or until a long wooden pick tests clean when inserted into the center of the cake. 
Cool the cake in the pan for 10 minutes. Run a small palate knife between the cake & the pan edge. Remove the cake from the pan. 
Cool completely on a wire rack.

Bourbon Praline Sauce

2 1/2 cups sugar
1 cup water
1 cup heavy cream
3 Tbsp butter
1/4 cup bourbon
1 tsp pure vanilla extract 
1 {6-oz} package pecan halves, toasted & coarsely chopped

Stir together the sugar & water in a 3 1/2-quart heavy bottomed saucepan. Do not stir the mixture again until you are ready to add the cream & do not use this spoon again. Bring the mixture to a boil over High heat & cook 15 to 20 minutes or until the sugar begins to turn the color of honey. Remove the pan from the heat & gently swirl the mixture in the pan until you reach an amber color. Place the pot down & stand aside as you slowly add the cream stirring carefully & rapidly with a long handled wooden spoon. It will bubble vigorously releasing a lot of steam. Place the pot back over the heat for a minute or two to smooth any lumps. Stir in the butter & remaining ingredients. The caramel will be extremely hot. Stir gently while adding the bourbon to subside any additional bubbling that may occur. Store in the refrigerator up to 2 weeks. Warm the sauce before serving.

Recipes & Ideas Developed & Produced By Rebecca Gordon. Visit Rebecca' s Buttermilk Lipstick: A culinary & entertaining brand featuring practical cooking techniques for everyday cooks - http://buttermilklipstick.com.
 

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