Wednesday, October 14, 2020

Louisiana Praline Cake (1959)

  • 1-1/2 cups sifted cake flour
  • 1-1/2 tspns baking powder
  •  1/4 tspn salt
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 tspn vanilla
  • 1 egg
  • 2/3 cup milk
  • Praline icing (see below)
Sift together cake flour, baking powder, and salt. Cream shortening, sugar, and vanilla. Beat in egg thoroughly. 

Add flour mixture alternately with milk, beating just until smooth after each addition. Pour  into well-greased, heat-resistant glass round cake dish. 

Bake in slow oven, 325 degrees about 40 minutes. Cool slightly in dish.

Praline icing
  • 1/2 cup brown sugar
  • 4 tspns flour
  • 2 tbspns water
  • 4 tbspns butter
  • 3/4 cup chopped pecans
Mix together brown sugar, flour, water, melted butter, and pecans. Carefully spread on top of slightly cooled cake. Return to slow oven, 325 degrees, and bake 10 minutes.

More "Lost" Louisiana Recipes
Louisiana Lemon Sour Cookies (1974)
Louisiana Black-Bean Ham Soup (1972)

(Origin - "River Road Recipes" published by the Junior League of Baton Rouge, Louisiana, 1959. Recipe by Mrs Charles I Black)

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