Happy Birthday to my mom on April 7th. I have been a bit under the weather and haven’t been able to post the pictures from the family celebration. I cooked my mom’s favorite foods starting with roast beef, mashed potatoes, and dilled carrots. We finished the meal with a Pecan Praline Cake. I’ll put the recipe at the end of the post if you want to try it.
This is the birthday that just keeps on giving. On her actual birthday, we celebrated at home with the afore mentioned roast beef dinner. Then, the next day we went to visit Olivia so she could add her birthday wishes.
And Davis ordered a carnivorous calzone. Lots o’ meat.
Davis and Olivia selected some birthday cupcakes from their childhood friends…Thomas and James.
The next day, the celebrations continued with friends.
And if three parties weren’t enough, we celebrate again with Steve and family over Easter. More cake! Yay!
Pecan Praline Cake
1 cup butter, softened
1/2 cup shortening
1 (16-ounce) package brown sugar
3 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon soda
3/4 cup milk
2 cups chopped pecans
2 teaspoons vanilla extract
Preheat oven to 325 degrees. Grease and flour a 10-inch tube or bundt pan. In a large bowl, cream butter and shortening; gradually add sugar. Add eggs, one at a time, beating well after each addition. In a small bowl, combine 2 1/2 cups flour, baking powder, and soda; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Dredge pecans in remaining 1/2 cup flour. Stir pecans into batter. Add vanilla. Pour into prepared pan. Bake a t 325 degrees for 1 hour 15 minutes or until cake tests done. Cool in pan 10 minutes and then remove to cool on a wire rack.
I made a quick butter cream frosting with half brown sugar and half powdered sugar to drizzle on the top. Then, I added some additional chopped pecans.
A dramatic cake perfect for special occasions!