Our Vice President of Operations, Linda Nelson, celebrated her 10th anniversary with Crye-Leike Coastal Realty/Destin Getaways today.
“I wasn’t even looking for a job,” said Nelson “I was helping a friend out at her boutique and Wanda kept coming in a buying clothes, and the next thing I know she was asking me if I could fill in for a couple of weeks while the office assistant was out”
Wanda Duke and John Paulsen opened Crye-Leike Coastal Realty in 2002 and soon after developed the vacation rental side of the business known as Destin Getaways.
“When the two weeks were up John pulled me into his office and made me an offer,” said Nelson. “And here I am 10 years later with no plans of leaving anytime soon!”
Nelson’s decade of work was celebrated by the entire office sharing in a slice (or two) of praline cake. It was unanimous, it was the best cake anyone had ever tasted.
The cake was bought at Publix grocery store, but if you want to try and make it for yourself check out the recipe below!
§ 1/2 cup butter
§ 1/4 cup heavy whipping cream
§ 1 cup packed brown sugar
§ 3/4 cup chopped candied pecans
§ 1 (18.25 ounce) marble cake mix pudding
§ 1 1/4 cups water
§ 1/3 cup vegetable oil
§ 3 eggs
§ 1 3/4 cups heavy whipping cream
§ 1/4 cup confectioners’ sugar
§ 1/4 teaspoon vanilla extract
1. Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
2. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
3. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
4. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners’ sugar and vanilla extract. Beat until stiff peaks form.
5. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.