Special Feature

Cane River Pound Cake

by Chef John Folse

Prep Time: 1/2 hours
Serves: 10


Though there were very few exotic flavors popping up in the kitchens of early Louisiana, one that seemed to be ever present was coconut. Due to the busy Port of New Orleans, many of these "different" fruits did make their way into bayou country and eventually to the rest of America.

Cake Ingredients

Icing Ingredients:


Preheat the oven to 325 degrees F. In a large mixing bowl, combine sugar and butter. Whip until light and fluffy. Add eggs, one at a time, beating after each addition. Sprinkle in flour and baking powder, a little at a time, until all is incorporated. Continue to whip until ingredients are well blended. Add milk, vanilla, praline liqueur, rum, pecans and coconut. Continue to whip until all ingredients are well blended. Oil and flour a tube or angel food cake pan and fill with the cake mixture. Bake in the center of the oven for one hour fifteen minutes or until a tester comes out clean when inserted into the cake. Remember that many ovens cook at varying temperatures, so check cake often. Remove the cake and allow to cool. In a small saucepan, combine remaining butter and milk over medium high heat and add confectioners' sugar and praline liqueur. You may wish to add a drop of your favorite food coloring. Remove the cake from the baking pan and paint with the praline glaze. Continue until all is used up.


Copyright 1994, Chef John D. Folse, CEC, AAC. All rights reserved. From his book "Plantation Celebrations." Photographs by Ron Manville of YUM, Inc. Reprinted with permission.


Guide to Louisiana and Creole Cuisine


Index of January 1997 electronic Gourmet Guide


Modified March 2007