4 Sticks butter, cut into
Cubes and softened
2 1/2 c Sugar
10 Eggs, separated
2 ts Vanilla extract
3 1/2 c Flour
1 ts Baking powder
pn Salt
1 ts Grated lemon zest
1 1/4 c Crumbled Pralines
2 tb Dark rum
Preheat the oven to 350 degrees F. Butter two 9 x 5 x 3-inch loaf pan
with 1 tablespoon of butter. Using an electric mixer, cream the
remaining butter and sugar together. With a rubber spatula, scrape
down the sides of the bowl. In a mixing bowl, whisk the egg yolks
and vanilla together until the yolks are frothy. With the mixer on
medium-low, slowly add the whisked yolks into the creamed butter and
mix for 4 minutes. In another bowl, combine the flour, baking powder,
and salt, together. While the mixer is running, alternately add the
flour mixture and egg whites to the creamed butter mixture, a third
at a time. Mix the batter until incorporated. Mix in the lemon zest.
Pour half the batter into one prepared pan. Fold the pralines and rum
into the remaining batter. Mix well. Pour the praline batter into
the other prepared pan. Bake the plain cake for 1 hour and the
praline cake for 1 hour and 10 minutes. Remove the cakes and slice.
Yields
2 servings
