Cake recipe found!
In my column Jan. 16, I discussed the amazingly delicious and gooey pecan praline cake I ate at the Heatly Basketball Tournament in Lindsay and asked for the recipe.
I now have the recipe and have made the cake myself. The result was just as delicious as I remembered from the tournament hospitality room.
Turns out, the baker was closer than expected. After the column was published, I shared my plight with my friends in the Lindsay United Methodist Young Adult Group. Shelby Lam, who teaches at the high school, joined my quest to find the baker. The baker was Niki Richardson, who also attends Lindsay United.
Niki shared with me that she was home recovering from a surgery when Nancy Pracht brought over a pecan praline cake. Just like me, Niki needed the recipe, which Nancy gave to her.
Nancy passed away in 2023, so it is an honor to share this recipe in her memory.
Southern Pecan Praline Cake 1 butter pecan cake mix 1 ½ containers of coconut pecan icing 4 eggs 1 cup water ¾ cup oil 1 cup pecans 1 can of Eagle Brand milk 1 TB butter Mix cake, 1 container of icing, eggs, water, oil and ½ of the pecans.
Bake at 325 in a 9X13 pan for 40-45 minutes.
Frosting: Melt butter. Add Eagle Brand milk, and stir until warm.
Remove from heat. Add ½ container of icing and the rest of the pecans.
Spread on the cake while still warm.
Notes: Niki, in response to the comparison in the previous column to my mom making a coconut cake, admitted that she pokes holes in this cake before pouring on the icing to help it soak in. I did this too and enjoyed the result.
Also, I didn’t know what I was going to do with ½ a container of leftover coconut pecan icing, so I used the full container. I didn’t think this created a noticeable difference, though maybe next time I will plan to just make two cakes to try it as written.
