Praline Pound Cake
Beat butter at medium speed until creamy. Add 2 ½ cups sugar gradually, beating until fluffy. Add egg yolks, one at a time until yellow disappears.
Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
Beat egg whites until foamy; gradually add ½ cup sugar, 1 tablespoon at a time until stiff peaks form. Fold into batter.
Pour batter into a greased and floured 10-inch tube pan.
Bake @ 325 degrees F. 1 ½ hours or until a long wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place on serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick. Pour warm praline glaze over cake.
Combine butter, sugar, cinnamon and water in small saucepan; bring to a boil, stirring constantly until sugar dissolves. Remove from heat and stir in pecans.
Lisa’s Notes: Margaret Howard from Fuquay-Varina won First Prize with her pound cake recipe in the King Arthur Flour Baking Contest. The praline topping could be a great addition to French toast or spooned over ice cream.