Praline Pound Cake | Emeril Lagasse | chocolate orange pound cake | Orangesandavocados

Emeril,Emeril Lagasse


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Pound cake is one of the most classic recipes. Why is this moist and delicious cake known as pound cake? Traditionally, pound cake was made with a pound each of butter, sugar, eggs, and flour. This simple recipe is delicious, but Emeril likes to kick it up with the addition of homemade pralines and dark rum making it a decadent treat that’s sure to be a hit!

POUND CAKE
MAKES TWO 9-INCH LOAF PANS
1 pound (4 sticks) butter cut into small pieces, room temperature
1 pound granulated sugar (about 2 1/2 cups)
10 large eggs, separated
2 teaspoons vanilla extract
1 pound all-purpose flour (about 3 1/2 cups)
1 teaspoon baking powder
Pinch of salt
1 teaspoon freshly grated lemon zest
1 cup crumbled Creamy Pralines (recipe follows)
2 tablespoons dark rum
Preheat the oven to 350 degrees F. Use 1 tablespoon butter to coat two 9-by-5-by-3-inch loaf pans; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream remaining butter and sugar on low speed until light and fluffy, scraping down the sides of the bowl. In a medium bowl, whisk together egg yolks with vanilla until light and frothy. Gradually add to the butter mixture and beat on medium-low speed for 4 minutes.

Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt. With the mixer on medium speed, add one-third of the flour mixture and one-third the egg whites, to the butter mixture and beat for 2 minutes, scraping down the side of the bowl occasionally. Repeat process with remaining flour and egg white mixtures. Add the lemon zest during the last 2 minutes of mixing.
Divide the batter equally between prepared loaf pans. To one of the pans, add the crumbled pralines and the rum and gently stir to mix evenly. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch. Let cool completely before serving.
Pound cakes can be stored wrapped in wax paper, then plastic wrap, and then in foil for up to 3 days.
CREAMY PRALINES
MAKES ABOUT 2 DOZEN
2 tablespoons unsalted butter, plus more for foil if using
1 cup granulated sugar
1 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/4 cup water
2 tablespoons light corn syrup
Pinch of salt
Few drops of lemon juice
1 1/2 cups toasted pecan pieces
1 teaspoon vanilla extract
Line a rimmed baking sheet with parchment paper or buttered aluminum foil.
In a heavy saucepan, combine both sugars, condensed milk, water, corn syrup, salt, and lemon juice and place over medium heat. With a wooden spoon, stir until mixture comes together and begins to simmer around the edges of the pan. Add reserved 2 tablespoons butter and stir until incorporated.
Using a clean pastry brush dipped in warm water, brush down the sides of the pan as needed so that no crystals form around the edges. Add a candy thermometer to the pan and cook, swirling the pan occasionally, until the mixture reaches the soft ball stage on a candy thermometer, 236° to 240ºF. Add vanilla and pecans to the pan, remove it from the heat, and stir the mixture until it has cooled slightly, and the sugary syrup becomes slightly less glossy and a bit opaque, 2 to 3 minutes.
Working quickly, use a spoon to drop praline mixture onto prepared baking sheet, spacing about 1 inch apart. The pralines will set up as they cool, about 30 minutes.
Using a thin knife, remove from baking sheet. Pralines can be stored in an airtight container at room temperature for up to 2 days.
COOK’S NOTES:
The water isn’t necessary, but since you are blending four different types of sugar here, it does help form a cohesive mixture before the sugars begin melting and cooking. The addition of a few drops of lemon juice discourages crystallization while the mixture is cooking to the soft ball stage.
Make sure to have your parchment paper out on your counter and have a clean spoon handy so that when you are ready to spoon the pralines out, you can do so quickly. Once the mixture begins to lose its gloss and becomes slightly opaque, you will need to work quickly since it will continue to firm up in the pot if you take too long.
Conversely, if you do not stir the mixture long enough after removing it from the heat, the pralines will be a little gooey and caramel-like and less crisp and grainy. This is the trickiest part — knowing how long to stir and when to begin spooning onto the parchment. With practice you will begin to see the changes in the sugar syrup that let you know when it’s time to spoon the pralines out onto the paper.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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chocolate orange pound cake

Pound cake is one of the most classic recipes. Why is this moist and delicious cake known as pound cake? Traditionally, pound cake was made with a pound each of butter, sugar, eggs, and flour. This simple recipe is delicious, but Emeril likes to kick it up with the addition of homemade pralines and dark rum making it a decadent treat that’s sure to be a hit!

POUND CAKE
MAKES TWO 9-INCH LOAF PANS
1 pound (4 sticks) butter cut into small pieces, room temperature
1 pound granulated sugar (about 2 1/2 cups)
10 large eggs, separated
2 teaspoons vanilla extract
1 pound all-purpose flour (about 3 1/2 cups)
1 teaspoon baking powder
Pinch of salt
1 teaspoon freshly grated lemon zest
1 cup crumbled Creamy Pralines (recipe follows)
2 tablespoons dark rum
Preheat the oven to 350 degrees F. Use 1 tablespoon butter to coat two 9-by-5-by-3-inch loaf pans; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream remaining butter and sugar on low speed until light and fluffy, scraping down the sides of the bowl. In a medium bowl, whisk together egg yolks with vanilla until light and frothy. Gradually add to the butter mixture and beat on medium-low speed for 4 minutes.

Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt. With the mixer on medium speed, add one-third of the flour mixture and one-third the egg whites, to the butter mixture and beat for 2 minutes, scraping down the side of the bowl occasionally. Repeat process with remaining flour and egg white mixtures. Add the lemon zest during the last 2 minutes of mixing.
Divide the batter equally between prepared loaf pans. To one of the pans, add the crumbled pralines and the rum and gently stir to mix evenly. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch. Let cool completely before serving.
Pound cakes can be stored wrapped in wax paper, then plastic wrap, and then in foil for up to 3 days.
CREAMY PRALINES
MAKES ABOUT 2 DOZEN
2 tablespoons unsalted butter, plus more for foil if using
1 cup granulated sugar
1 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/4 cup water
2 tablespoons light corn syrup
Pinch of salt
Few drops of lemon juice
1 1/2 cups toasted pecan pieces
1 teaspoon vanilla extract
Line a rimmed baking sheet with parchment paper or buttered aluminum foil.
In a heavy saucepan, combine both sugars, condensed milk, water, corn syrup, salt, and lemon juice and place over medium heat. With a wooden spoon, stir until mixture comes together and begins to simmer around the edges of the pan. Add reserved 2 tablespoons butter and stir until incorporated.
Using a clean pastry brush dipped in warm water, brush down the sides of the pan as needed so that no crystals form around the edges. Add a candy thermometer to the pan and cook, swirling the pan occasionally, until the mixture reaches the soft ball stage on a candy thermometer, 236° to 240ºF. Add vanilla and pecans to the pan, remove it from the heat, and stir the mixture until it has cooled slightly, and the sugary syrup becomes slightly less glossy and a bit opaque, 2 to 3 minutes.
Working quickly, use a spoon to drop praline mixture onto prepared baking sheet, spacing about 1 inch apart. The pralines will set up as they cool, about 30 minutes.
Using a thin knife, remove from baking sheet. Pralines can be stored in an airtight container at room temperature for up to 2 days.
COOK’S NOTES:
The water isn’t necessary, but since you are blending four different types of sugar here, it does help form a cohesive mixture before the sugars begin melting and cooking. The addition of a few drops of lemon juice discourages crystallization while the mixture is cooking to the soft ball stage.
Make sure to have your parchment paper out on your counter and have a clean spoon handy so that when you are ready to spoon the pralines out, you can do so quickly. Once the mixture begins to lose its gloss and becomes slightly opaque, you will need to work quickly since it will continue to firm up in the pot if you take too long.
Conversely, if you do not stir the mixture long enough after removing it from the heat, the pralines will be a little gooey and caramel-like and less crisp and grainy. This is the trickiest part — knowing how long to stir and when to begin spooning onto the parchment. With practice you will begin to see the changes in the sugar syrup that let you know when it’s time to spoon the pralines out onto the paper.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon: