Praline Bundt Cake

1 cup chopped pecans

1 cup butter (softened)

8 oz cream cheese 

16 oz dark brown sugar

4 large eggs

2 1/2 cups all-purpose flour

1 tsp. Baking powder

1/2 tsp. Baking soda

1/4 tsp. Salt

8 oz sour cream

2 tsp. Vanilla extract

1. Arrange 1-cup pecans in a single layer on a baking sheet. Bake at 350 for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
3. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
4. Bake at 325 for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
5. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.

Calhoun Square was laid out in 1851 and is named for South Carolina statesman John C. Calhoun, who served as Secretary of War, Secretary of State, and as Vice President under John Quincy Adams and Andrew Jackson (Only he and George Clinton held the office under two different presidents). It is sometimes called Massie Square in reference to a neighborhood school.It is the only square with all of its original buildings intact.It is located on Abercorn, between Taylor and Gordon Streets.

Calhoun Square