When most people think of Louisiana they think of New Orleans. Why?
The Saints?
But when I think of Louisiana and New Orleans (which is just 3 hours down the road) I think of the food. Food influenced by the fact that through history Louisiana has been under 10 different flags. The French, the Spanish, the English, Native Americans, African Cultures have all held sway over the menus of Louisiana. Why this dialog?? Because of the selection from Bake! that Phyl picked for us (Phyl, Kayte, and Me) to bake.

New Orleans Praline Pound Cake

    French settlers brought this recipe {pralines} to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline.

And the praline ingredients – pecans, brown sugar and cream – is what makes this pound cake so sweet and tasty.

Pounds cake means butter and eggs and lots of flavor. In Bake! Malgieri gives a recipe for the basic pound cake with variations for 5 others. The NO Praline Pound Cake is just one of them. In this one 1/2 of the sugar is subbed out with brown sugar. Rum (or bourbon) is added and pecans are tossed in. Good stuff!! Definitely a repeat.

The only thing that would make this better would be to use actual praline pieces in the cake in place of the plain pecans. Little extra sugar treat. Like finding those little lumps of brown sugar in your oatmeal.

Check out Kayte’s and Phyl’s and Marthe’s cakes. I know they made the cake as well. I know that because we had a rolling Twitter Bake. Phyl’s pick as we bake our way through Malgieri’s book. Kayte picks next. Cannot wait to see what she wants’ to bake.

Oh, by the way. Toasted and topped with pecan praline.