| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Alcohol, Cheese, Desserts, Bundt |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 4 |
oz |
Sour cream |
| 4 |
oz |
Cream cheese; softened |
| 1 |
c |
Praline liqueur |
| 1 |
c |
Pecans; chopped |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Brown sugar |
| 1/4 |
c |
Praline liqueur |
| 1/8 |
c |
Water |
INSTRUCTIONS
PATTI - VDRJ67A
GLAZE
Cream butter and sugar. Add eggs and beat 3 minutes. Mix dry ingredients
together. Mix together sour cream, cream cheese and liqueur. Alternately
add dry ingredients with cheese mixture, beating well. Stir in nuts. Grease
and flour bundt pan. Pour batter in. Bake at 350~ for 60-70 minutes. Cool
15 minutes then glaze.
GLAZE: Combine all in a small saucepan; bring to a boil. Stir for 5
minutes. Pour over cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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