Title: Praline Bread
Categories: Bread Louisiana Cake
Yield: 12 Servings
| 1 | c | Pecans; chopped |
| 1 | c | Praline liqueur; divided |
| 1 | c | Butter |
| 1 | tb | Vanilla |
| 1 | lb | Dark brown sugar |
| 5 | | Eggs |
| 1/4 | c | Milk |
| 2 | c | All-purpose flour |
| 1 | ts | Cinnamon |
| 1/2 | ts | Baking powder |
| | | Cheesecloth |
Recipe by: from "Voila!" (Jr League of Lafayette, LA) Marinate pecans in
1/3 cup of liqueur. Cream butter, vanilla, and sugar in large mixing bowl.
Add eggs and milk. Sift flour, cinnamon and baking powder into mixture.
Add pecans and liqueur. Pour into 2 greased 5x9-inch loaf pans. Bake in
preheated 300F oven 60-70 minutes. Cool and wrap in cheesecloth, then poke
holes in top of bread with wooden pick. Pour 1/3 cup liqueur over each
loaf. Wrap in foil or in air-tight tin. Age 3 days in refrigerator. (2
loaves)