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1
In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
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2
Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
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3
Refrigerate this burnt sugar syrup to cool.
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4
Pre-heat oven to 350 degrees.
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5
Grease and flour a 9-inch fluted tube pan or bundt cake pan.
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6
To toast the pecans, heat a dry medium sized skillet over very low heat.
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7
Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
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8
Set aside to cool, reserving 1/2 cup pecans for topping.
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9
In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.
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10
Mix for about 4 minutes until thoroughly blended and smooth.
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11
Stir cooled 1 cup pecans into cake batter.
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12
Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
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13
Cool cake in pan on wire rack for 10 minutes.
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14
Remove cake from pan; cool completely on rack.
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15
Sprinkle cake with confectioner's sugar, if desired.
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16
Set aside.
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17
In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
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18
Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
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19
pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.
