Cajun Spice Cake w/ Praline Icing

With the official start of Fall just days away, I decided to bake one of my favorite cakes to usher in this splendid season. This cake is sinfully delicious and it's only fair to warn you that it will be hard, if not impossible, to eat only one piece. I could barely control myself, while making the icing, and had to lick the spoon and the bowl, after adding it to this wonderfully moist cake. Ahh, the flavors of Fall, so rich and decadent! Cest bon, cher! Enjoy!

Cajun Spice Cake

 2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups brown sugar (1 sm. box)
1 cup butter, softened
4 eggs
1 8 oz. carton sour cream
1 8 oz. pkg. cream cheese
1 tsp. vanilla extract

Beat the butter and cream cheese with electric mixer. Add sugar gradually and continue mixing until blended. Add eggs, one at a time, until just blended. Combine flour, and next 6 ingredients and mix well. Add to butter mixture, alternating with sour cream. Add vanilla and stir till blended. Pour batter into a greased and floured bundt pan. (I use Baker's Joy) Bake @ 350 degrees for 35 to 40 minutes or until a toothpick comes out clean. Let cool.

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Praline Icing

1 cup light brown sugar
1/2 cup butter
1/4 cup milk
1 cup confectioners sugar
1 tsp. almond extract
3/4 cup chopped pecans

In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly. Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken. Pour onto cooled cake. Makes 1 1/2 cups. This is a divinely delicious icing and could be used on a variety of different cakes. Worth the calories, I promise you, cher!

Have a great weekend, everyone!