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1
Preheat the oven to 350 degrees F. Butter two 9 by 5 by 3-inch loaf pan with 1 tablespoon of butter.
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2
Using an electric mixer, cream the remaining butter and sugar together.
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3
With a rubber spatula, scrape down the sides of the bowl.
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4
In a mixing bowl, whisk the egg yolks and vanilla together until the yolks are frothy.
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5
With the mixer on medium-low, slowly add the whisked yolks into the creamed butter and mix for 4 minutes.
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6
In another bowl, combine the flour, baking powder, and salt, together.
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7
While the mixer is running, alternately add the flour mixture and egg whites to the creamed butter mixture, a third at a time.
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8
Mix the batter until incorporated.
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9
Mix in the lemon zest.
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10
Pour half the batter into one prepared pan.
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11
Fold the pralines and rum into the remaining batter.
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12
Mix well.
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13
Pour the praline batter into the other prepared pan.
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14
Bake the plain cake for 1 hour and the praline cake for 1 hour and 10 minutes.
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15
Remove the cakes and slice.
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16
Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan.
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17
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
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18
Stir in pecans and cook over medium heat until mixture reaches the soft ball stage.
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19
(234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup in to a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
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20
Remove pan from heat and stir rapidly until mixture thickens.
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21
Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up.
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22
Store in an airtight container.
