@brighteyes847: Pecan Praline Buttermilk Pound Cake - COOKING WITH BRIGHT EYES Ingredients - 1 1/2 cups butter, softened - 3 cups granulated sugar - 6 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 1 cup chopped pecans - 1 cup packed light brown sugar - 1/2 cup heavy cream Instructions 1- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan. 2- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. 3- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. 4- In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. 5- Fold in the chopped pecans. Pour the batter into the prepared pan. 6- Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean. 7- While the cake is baking, make the praline topping. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat. 8- Immediately pour the hot praline topping over the hot cake as soon as it comes out of the oven. 9- Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice and enjoy! Enjoy!

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