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Mississippi Praline Pound Cake
9 inch tube pan, buttered and floured
1 1/2 c butter at room temperature
1 3/4 c lightly packed light brown sugar
6 eggs separated at room temperature
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c flour
7/8 c buttermilk
1 tsp vanilla extract
1 Tbl spoon bourbon
1 c chopped pecans
1/2 c granulated sugar
1/2 cu light brown sugar
1/4 c butter
2 Tbl spoons water
1/3 c bourbon .
Beat the butter until very light and gradually beat in the brown
sugar. Add the egg yolks one at a time. Sift salt, baking
powder, soda and flour together. Add to the butter mixture in 3
parts, alternating with the buttermilk. Stir in vanilla,
bourbon and pecans. Beat the egg whites until frothy and slowly
add the granulated sugar. Beat until stiff peaks form. Fold in
the batter, turn in the greased and floured tube pan. Bake in
an oven preheated at 325 degrees. for about 1 hour, 15 minutes,
or until a toothpick comes out clean. Let cool 15 to 20
minutes then invert to turn out.
For the glaze, melt the brown sugar, butter and water together
and bring to a boil. Remove from heat. When lukewarm, stir in
the bourbon. Spoon the bourbon glaze slowly over the cake white
its in still warm.
Brought to you by; Our Favorite Recipes, 1966, May Avenue
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and the Wisdom to know when to go home.