Praline Pound Cake Recipe
Pecan Baking Contest of 2004



1 cup butter, softened
¼ cup shortening
1 (16-ounce) package dark brown sugar
5 eggs
3 cups all-purpose flour divided
½ teaspoon baking powder
¼ teaspoon soda
¾ cup milk
2 cups chopped pecans
2 teaspoons vanilla extract

Cream butter and shortening; gradually add sugar, beating until light and Fluffy.  Add eggs, one at a time, beating well after each addition.
Combine 2 1/2 cups flour, baking powder, add soda & stir well.  Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Dredge pecans in remaining ½ cup flour.  Stir pecans and vanilla into batter.  Pour into a greased and floured 10 inch bundt pan.  Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted
in center comes out clean.  Cool in pan 10 to 15 minutes; remove froth pan, and let cool.
Yield: one 10-inch cake:

Creamy Holiday Glaze
Prep Time: 5 minutes - Cook Time: 10 minutes

1/2 cup DOMINO Granulated Sugar
1/2 cup firmly packed DOMINO Dark Brown Sugar
1/2 cup whipping cream
1/2 cup butter
1 to 2 tablespoons dark rum or
1/4 teaspoon rum extract
COOK first 4 ingredients in a heavy saucepan under medium heat, stirring constantly, until butter melts and sugars dissolve.  Increase heat; and bring to a boil; cook, stirring constantly, about 3 minutes or until slightly thickened.  Stir in ruin.  Cool slightly.