• Cooking Time: 70
  • Servings:
  • Preparation Time:



  • 4 sticks butter, cut into cubes and softened
  • 2 1/2 cups sugar
  • 10 eggs, separated
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon grated lemon zest
  • 1 1/4 cups crumbled Pralines (recipe follows)
  • 2 tablespoons dark rum


  • Preheat the oven to 350 degrees F. Butter two 9 by 5 by 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.

Categories: Cake  Christmas  Dessert  Sweet 

Author Credit: Emeril Lagasse

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