Pecan Praline Cake

½ cup unsalted butter; at room temperature
½ cup light brown sugar; firmly packed
2 eggs; beaten to blend; room temperature
2½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup maple syrup
½ cup hot water
Maple Pecan Pralines
Maple Whipped Cream

1. Preheat oven to 350ºF. Grease two 8- to 9-inch round cake pans.
2. Using electric mixer, cream butter and brown sugar. Beat in eggs in thin stream.
3. Combine flour, baking powder and baking soda in another bowl.
4. Alternate adding dry ingredients, syrup and hot water to butter mixture, blending until smooth. Pour into prepared pans.
5. Bake in a preheated oven for about 30 minutes until tester inserted in center comes out clean.
6. Cool completely. Wrap; chill thoroughly.
7. To assemble: cut off top crusts from cake layers. Set 1 layer on platter. Spread lightly with whipped cream. Sprinkle lightly with pralines. Top with second cake layer. Spread top and sides lightly with whipped cream. Spoon remaining whipped cream into pastry bag fitted with star tip. Pipe lattice design atop cake; pipe border around bottom edge of cake. Press pralines onto sides; sprinkle any remainder on top.
8. Serve chilled or at room temperature.
Maple Pecan Pralines
1 cup maple syrup
1 cup Pecan Valley Pecan Pieces1. Lightly grease baking sheet. Boil syrup in heavy small saucepan until candy thermometer registers 300ºF (hard-crack stage). Remove from heat.
2. Stir in pecans. Pour onto prepared sheet. Cool until set.
3. Transfer to food processor and mix to fine powder.

Maple Whipped Cream
2 cups whipping cream
6 tablespoons powdered sugar
1 teaspoon maple extract; or up to double this amountIn a large mixing bowl beat cream with sugar and extract to stiff peaks.

No comments yet.

Leave a Reply

46 + = 51