Title: Praline Pound Cake
Categories: Cake
Yield: 1 Cake
| 2 | | Sticks butter, cut into |
| | | Cubes, softened |
| 1 1/4 | c | Sugar |
| 5 | | Eggs separated |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 1/2 | ts | Baking powder |
| | pn | Salt |
| 1 | c | Crumbled pralines |
| 2 | tb | Dark rum |
| 2 | pt | Praline ice cream |
| 1 | c | Warm caramel sauce, store |
| | | Bought |
| | | Shaker of powdered sugar |
| | | Sprigs of fresh mint |
Preheat the oven to 350 degrees F. Butter a 9x5x3-inch loaf pan. Using an
electric mixer, cream the butter and sugar together. Occasionally scrape
down the sides of the bowl. In a small mixing bowl, beat the egg yolks with
the vanilla until light and frothy. With the electric mixer on medium-low,
gradually add the egg yolk mixture to the butter and sugar mixture and mix
for about 4 minutes. In another bowl, combine the flour, baking powder, and
salt together. With the mixer running, gradually add the flour and egg
whites to the butter mixer, a third at a time. Scrape down the sides of the
bowl as you mix. Fold in the pralines and rum. Pour the batter into the
prepared pan and bake for about 1 hour and 10 minutes or until golden and
firm to the touch. Remove the pan from the oven and cool on a wire rack for
10 minutes. Remove the cake from the pan and cool on wire rack. The cake
can be served warm or cooled completely. For this recipe the cake should be
slightly warm. Line a 9x5x3-inch loaf pan with plastic wrap. Spread the ice
cream evenly over the pan and cover the ice cream with the plastic wrap.
Place the pan in the freezer and freeze until firm. Remove from the freezer
and slice into about 2-inch slices. To assemble, place one piece of the
pound cake in the center of each plate. Place a slice of the ice cream on
top of the cake. Top the ice cream with the remaining piece of pound cake,
forming a sandwich. Drizzle the entire sandwich with warm caramel sauce.
Garnish each sandwich with powdered sugar and mint.