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July 19, 2013

RED VELVET PRALINE POUND CAKE....DO I HEAR JINGLE BELLS?


HAPPY HOLIDAYS....HAPPY HOLIDAYS.....
TO YOU!
 
No, I have not suddenly become confused! I know perfectly well we are smack dab in the middle of summer! But "It's Christmas in July" weekend!
Every year, Miss Judy and I prepare our wish list as we shop the holiday sale on our favorite home shopping channel. We have actually made this our tradition for twenty-one years! I thought we needed a little inspiration to create the right mood, so let's play some Bing Crosby, watch "White Christmas" and bake something special to create our home for holidays feeling!


 
 
 
 



Red Velvet Pound Cake
1/3 cup pecans, finely chopped
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
6 large eggs
1 ounce red food coloring
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup dark cocoa
1/2 teaspoon baking powder
1 cup buttermilk
1/2 cup miniature chocolate chips
Pecan Praline Powder
1/2 cup warm water
1/2 cup granulated sugar
1/2 cup pecans, toasted and chopped
 To make Pecan Praline Powder:

Prepare a jelly roll pan by lining with foil and spraying the bottom with cooking spray.

Combine 1/2 cup water with 1/2 cup granulated sugar in a medium skillet over medium-high heat and cook until the mixture begins to turn a light caramel color (about 8 minutes). When sugar becomes caramel colored, quickly add 1/2 cup toasted chopped pecans and mix, stirring constantly until nuts are covered with caramel.

Take off heat and immediately pour mixture onto the buttered foil-lined jelly roll pan, spreading out the hot sugar-nut mixture. Allow it to cool. Once it cools completely, break it into pieces and pulverize in a food processor. Grind it a bit coarsely, so you can see nut bits, but that is a personal preference. Set aside. Makes about 2/3 cup.

To Make the Pound Cake, Preheat oven to 300 degree F.
Grease and flour a 10-inch tube pan and sprinkle with finely chopped pecans.

Cream together butter, shortening and sugar until fluffy. Blend in eggs one at a time, beating well after each addition.

Add red food coloring and vanilla extract. In another bowl stir together flour, cocoa powder and baking powder.

Beat flour mixture in three parts into creamed mixture, alternating with buttermilk. Begin and end with flour. Stir in chocolate chips and Pecan Praline Powder.

Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick tests clean. Cool 15 minutes in pan, then invert onto serving plate and allow to cool completely before serving. Dust with cocoa powder or confectioners sugar for a pretty presentation!

 

1 comment:

  1. I've made a lot of Red Velvet recipes, but never a pound cake. This looks amazing and I know my hubby will adore it, XOXO

    ReplyDelete

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