PRALINE GLAZED CAKE OR MUFFIN TOPPING
I created this glaze for my Banana Glazed Praline Topped Nut Bread using Ginger Ale. It was awesome. It was over the top good. This recipe is only enough for a Bundt cake or loaf cake, but if you wanted too you could double the recipe, I am sure with great results. Just know that you need to work quickly so that it doesn't...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 25m
Number Of Ingredients 6
Steps:
- 1. Melt 1/4 stick of butter in cast iron skillet & add chopped pecans. Stir over low heat until nuts are toasted about 3 or 4 minutes. DO NOT LEAVE UNATTENDED OR NUTS WILL BURN. Remove from heat and spread out on a large plate or platter and allow to cool. Remove any pieces that may be burnt or too dark.
- 2. In a medium size sauce pan, add the 5 tablespoons of butter, sugar, salt, and 1/2 cup ginger Ale. Stir to dissolve sugar.
- 3. Place over low heat, while continuing to stir, allowing butter to melt, and let mixture come to a simmer, and cook until it becomes thick and syrupy.
- 4. Remove from heat add the toasted nuts and the butter pecan flavoring. Stir to mix and drizzle over the top of cake, allowing it to flow along the sides. You are now done.
- 5. Allow glaze to cool on cake.
- 6. Slice & serve plain with whipped topping or with your favorite ice Cream.
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