PECAN-BOURBON BUNDT CAKE RECIPE - FOOD.COM
Make and share this Pecan-Bourbon Bundt Cake recipe from Food.com.
Total Time 2 hours 15 minutes
Prep Time 1 hours 15 minutes
Cook Time 1 hours
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
- Nut filling: Toss all the filling ingredients together in a bowl.
- Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
- In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
- Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
- Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
- Beat in the remaining flour mixture until just incorporated.
- Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
- Scrape the remaining batter over the nuts and smooth the top.
- Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
- Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
- Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
- Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.
Nutrition Facts : Calories 637.5, FatContent 27.8, SaturatedFatContent 13.3, CholesterolContent 121.7, SodiumContent 458.3, CarbohydrateContent 87.9, FiberContent 1.7, SugarContent 61.1, ProteinContent 6.4
TWO TON BOURBON PECAN CAKE RECIPE | ALLRECIPES
Serve this rich and decadent cake up for your next Fat Tuesday/Mardi Gras feast.
Provided by Toni Holmes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 40 minutes
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a tube pan.
- Sift flour, baking powder, and nutmeg together in large bowl. In a small bowl, mix 3/4 cup bourbon, the milk and vanilla.
- In a large bowl, beat the butter until smooth and creamy with an electric mixer. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake (they will be on the bottom once the cake comes out of the pan).
- Cover the pan with foil. Bake in preheated oven until a tester comes out clean, about 1 hour 40 minutes. Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour 1 cup bourbon over the cake.
Nutrition Facts : Calories 1499.1 calories, CarbohydrateContent 95 g, CholesterolContent 186.3 mg, FatContent 111.1 g, FiberContent 11.9 g, ProteinContent 19.4 g, SaturatedFatContent 25.6 g, SodiumContent 406 mg, SugarContent 49.8 g
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