Ingredients
- 4 eggs
- 500 gr flour
- 400 gr sugar
- 300 ml praline liqueur
- 280 gr butter
- 140 gr pecans (chopped)
- 110 ml sour cream
- 110 gr brown sugar
- 110 ml cream cheese softened
- 30 ml water
- 5 gr baking soda
- 5 gr baking powder
Cream butter and sugar. Add eggs and beat 3 minutes. Mix dry ingredients together. Mix together sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beating well. Stir in nuts. Grease and flour bundt pan. Pour batter in. Bake at 180ºC for 60-70 minutes. Cool 15 minutes in pan on rack, then turn out pan onto large plate and glaze. GLAZE: Combine all in a small saucepan; bring to a boil. Stir for 5 minutes. Pour over cake. Repour some that drips until it starts to thicken..
