BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL
This addictively fragrant brunch bread is oven-ready in next to no time thanks to Betty Crocker yellow cake mix.
Provided by By Cindy Rahe
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
- In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
- In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
- In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
- In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
- Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).
Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 28 g, TransFat 1/2 g
CREAM CHEESE BOURBON PECAN POUND CAKE
Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla and pecans.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN
Make and share this Chocolate Bourbon Pecan Cake - Paula Deen recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF.
- Grease and flour a 9-inch springform pan.
- Melt the chocolate and butter in a small bowl over a double boiler.
- Remove from heat, and set pot aside leaving the bowl on top of pot.
- Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
- Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
- Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
- Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
- Mix flour with pecans and fold into chocolate mixture.
- Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
- Pour batter into prepared pan and bake for 20 to 25 minutes.
- Allow cake to cool in pan and then place in the freezer for at least 2 hours.
- Once it's frozen, remove sides of springform pan.
- Invert cake onto a wire rack and remove bottom of springform pan.
- Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
- Whisk until completely smooth.
- Set wire rack with cake on top of sheetpan.
- Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
- Gently jiggle wire rack to help drain excess ganache.
- Remove cake from wire rack with spatula and place on a serving plate.
Nutrition Facts : Calories 581, Fat 44.8, SaturatedFat 20.8, Cholesterol 120.5, Sodium 100.5, Carbohydrate 43.9, Fiber 4.3, Sugar 35.4, Protein 6.2
BOURBON SPIKED PEACH PECAN UPSIDE-DOWN CAKE
A dense pecan cake has slices of fresh bourbon-pecan peaches on top.
Provided by Food Network Kitchen
Time 2h30m
Yield 8-10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the peaches, cut-side down, on top. Drizzle the bourbon over the fruit.
- For the batter: Whisk together the flour, pecans, baking powder, baking soda and salt in a medium bowl.
- Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let rest for 15 minutes and then invert onto a platter. Cool to room temperature before serving. Serve with scoops of vanilla ice cream if using.
RICH CHOCOLATE-BOURBON PECAN CAKE
I found this recipe in a Special Edition Southern Living Christmas Cookbook. I've tweaked it a little using dark cocoa and I added chocolate chips to the frosting for a richer cake and frosting. This cake is moist, rich in chocolate and has a very smooth flavor of bourbon. We presented this cake to a friend who visited us this...
Provided by Diane Atherton
Categories Cakes
Time 1h20m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. NOTE: My pans were 2-inches deep. The cake rose very slightly over this level. No batter spilled over in the oven but I did cut a few little crusty pieces from the rim of the cake pans. And I enjoyed the little treat as well.
- 2. Sift flour, baking powder and salt; set aside.
- 3. Pour boiling water over cocoa; whisk until smooth. Add milk and vanilla; whisk to combine.
- 4. At a medium speed on electic mixer in a large bowl; beat butter until creamy. Gradually add brown sugar beat about 3 minutes until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- 5. Reduce speed on mixer to low. Add dry ingredients alternately with cocoa mixture beginning and ending with the dry ingredients.
- 6. Pour batter evenly into prepared pans; bake for 40 to 45 minutes or until wooden pick or cake tester inserted in center comes out clean. Remove from oven and allow to cool in pans on a wire rack for 10 minutes. Remove cake from pans and cool completely on wire racks for about 1 hour. NOTE: When cooling this cake I made the mistake of flipping one layer top side down on the rack. This layer wanted to crumble a little because it stuck to the wire rack while the other layer I flipped bottom side down did perfect. Take a few seconds to flip the layers so that they are bottom side down on the wire racks.
- 7. Next you will split the layers so that you will have 4 layers. I know of 2 ways of accomplishing this: 1. Use a Cake Slicer/Leveler to slice each layer in half horizontally. This is the method I used. OR 2. Once layers have cooled completely; wrap and freeze each layer for about 1 hour. Using a serrated knife, slice cake layers in half horizontally.
- 8. Brush both sides of each of the 4 layers with bourbon. Place 1st layer on plate; spread pecan frosting between each of 3 layers. Do not spread on top of the 4th layer. Spread top and sides with chocolate frosting. Garnish if desired with more chopped pecans. For best flavor, allow cake to set for 24 hours at room temperature.
- 9. FROSTING AND FILLING: You will be splitting this frosting in half. You will add pecans to one half for the filling and cocoa to the other half for the outer frosting.
- 10. Beat butter at medium speed with an electric mixer until creamy, reduce speed to low and add 2 cups of the powdered sugar, beating until well blended. Add 1/2 cup cream and the vanilla; beat until blended.
- 11. Gradually add remaining sugar, beating until smooth. Remove 1/2 of this mixture to another bowl. To one bowl stir in the nuts and 1 Tbsp of cream. This bowl is your filling. To the other bowl add the cocoa, the remaining 1 Tbsp cream and the melted chocolate chips; beat until well blended. This bowl is your frosting.
- 12. NOTES: If frosting mixture seems too dry add a little more cream, if too wet; add a little more powdered sugar. I find when spreading frosting or filling that if you dip the spatula in water before spreading either the frosting or filling it will spread easier without lifting the cake crumbs.
PECAN FIG BOURBON CAKE
Provided by Ruth Cousineau
Categories Cake Bourbon Milk/Cream Food Processor Mixer Fruit Dessert Bake Fig Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
- Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
- While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
- Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
- Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
- Make icing:
- Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.
PECAN-BOURBON BUNDT CAKE
Make and share this Pecan-Bourbon Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
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, Fat 27.8, SaturatedFat 13.3, Cholesterol 121.7, Sodium 458.3, Carbohydrate 87.9, Fiber 1.7, Sugar 61.1, Protein 6.4
TWO TON BOURBON PECAN CAKE
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
Time 2h30m
Yield 10
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, Carbohydrate 95 g, Cholesterol 186.3 mg, Fat 111.1 g, Fiber 11.9 g, Protein 19.4 g, SaturatedFat 25.6 g, Sodium 406 mg, Sugar 49.8 g
BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE
Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.
- Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.
- Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.
- Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
- Let stand 15 minutes.
- Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 64.8 g, Cholesterol 46.8 mg, Fat 23.7 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 284.9 mg, Sugar 19.4 g
BOURBON PECAN CAKE
Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!
Provided by sal
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
- Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
- In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 60 g, Cholesterol 94.5 mg, Fat 29.4 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 9.3 g, Sodium 221.3 mg, Sugar 38.3 g
KENTUCKY BOURBON PECAN CAKE
Steps:
- Sift 1 1/2 C sifted flour with baking powder and salt. Drain bourbon from cherries and supplement to make 1/2 cup. Cream on high for 5 min: 1 stick of butter, 3 egg yolks and 1 C plus 2 Tbsp sugar. Add flour-bourbon alternately beating just to mix smooth. Pour over fruit and nuts, mix with wooden spoon. Beat egg whites to peaks, fold into above.Bake in foil lined pans as above til toothpick comes out clean. Let cake remain in metal loaf pan 30 minutes then turn out on cake rack and remove foil. Turn top side up and cool completely. Dribble extra bourbon over cake, wrap in foil and plastic bag, store in refrigerator and age for several weeks. Add bourbon once before Christmas. Cut in thin slices with very sharp knife.
BOURBON PECAN POUND CAKE
Make and share this Bourbon Pecan Pound Cake recipe from Food.com.
Provided by benluc
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
- Add eggs one at a time, beating constantly.
- Sift together flour, baking powder, salt, and nutmeg.
- Blend sour cream and bourbon.
- Alternately add flour and sour cream mixture to batter.
- Add pecans.
- Grease bottom and sides of tube or bunt pan.
- Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
- Test cake frequently after first hour and 15 minutes for doneness.
- Let cake cool in pan for 15 minutes before turning out on wire rack.
- To prepare glaze, combine sugar and bourbon.
- Stir while gradually adding water.
- Add only enough water to make a pourable glaze without allowing mixture to become too thin.
- Pour glaze over top of warm cake and let dribble down sides.
Nutrition Facts : Calories 697.7, Fat 31.7, SaturatedFat 13.6, Cholesterol 143.6, Sodium 441.9, Carbohydrate 91.2, Fiber 1.9, Sugar 62.6, Protein 7.8
BOURBON-PECAN POUND CAKE
Make and share this Bourbon-Pecan Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 1 ten-inch cake
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
- Add in eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
- In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
- Mix just until blended after each addition.
- Fold in pecans.
- Pour batter into a greased/floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
- Cool cake in pan on a wire rack for 10-15 minutes.
- Remove cake from pan and cool completely on a wire rack.
- In a bowl, combine all the glaze ingredients; stir well.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 8286.9, Fat 367.5, SaturatedFat 99.3, Cholesterol 1374.2, Sodium 2447.6, Carbohydrate 1085.4, Fiber 20.8, Sugar 772.2, Protein 94.1
BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE
Bourbon-Spiked Pumpkin Pecan Bundt Cake
Provided by Stevia In The Raw Bakers Bag
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw® Bakers Bag, oil and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice and baking powder; beat on low just until mixed. Pour into prepared pan.
- Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Let stand 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.
BITTERSWEET CHOCOLATE PECAN BOURBON CAKE
Steps:
- Make the cake:
- Line the bottom of a buttered 8 1/2-inch springform pan with wax paper, butter the paper, and dust the pan with flour, shaking out the excess. In a metal bowl set over a saucepan of barely simmering water melt the chocolates, stirring until the mixture is smooth, remove the bowl from the pan, and let the chocolate cool until it is room temperature. In the bowl of an electric mixer cream together the butter and the sugar until the mixture is pale and fluffy, add the chocolate, and beat the mixture until it is combined well. Beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the bourbon and the flour. In a large bowl beat the egg whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the chocolate mixture to lighten it, and fold in the remaining whites and the chopped pecans gently but thoroughly. Turn the batter into the prepared pan and bake the cake in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester inserted 2 inches from the rim comes out clean. (The center of the cake will remain moist.) Transfer the cake to a rack and let it cool completely. Remove the cake from the pan, invert it onto the rack, and remove the wax paper carefully. The cake may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.
- Make the glaze:
- Put the chocolate in a small bowl, in saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth.
- Invert the cake onto rack set on wax paper, pour the glaze over it, smoothing the glaze over the top and side with a spatula, and arrange the pecan halves in the center of the cake. Let the cake stand 2 hours, or until the glaze is set, and serve it with the whipped cream.
PECAN MOLASSES BUNDT CAKE WITH BOURBON GLAZE
Categories Cake Bourbon Milk/Cream Dessert Bake Kid-Friendly Pecan Winter Molasses Bon Appétit Small Plates
Number Of Ingredients 24
Steps:
- For cake:
- Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions, alternating with milk in 2 additions. Transfer half of batter to prepared pan.
- Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend. Stir in baking soda. Stir pecan mixture into remaining cake batter in bowl. Spoon pecan batter over batter in pan (do not swirl). Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes. Transfer cake in pan to rack.
- Meanwhile, prepare glaze:
- Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium-high. Stir in baking soda mixture (glaze will bubble). Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes. Remove from heat. Stir in bourbon and vanilla.
- Invert warm cake onto platter. Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature. Cover and refrigerate remaining glaze.)
- Rewarm remaining glaze, stirring. Serve cake with ice cream and warm glaze.
OLD FASHIONED BOURBON PECAN CAKE
This is the kind of cake my mother or grandmother kept in a tin and "seasoned" it with Bourbon or Apricot Brandy to keep this pound cake Moist! Then after saving it she would offer it to special guests. This is a traditional British Christmas Cake! Bourbon, or orange juice or Brandy is essential for keeping this pound cake...
Provided by Donna Thiemann
Categories Cakes
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 300*F grease and flour a 10 inch bundt or tube pan. Then sprinkle the bottom of the pan with 1/2 cup of chopped Pecans. Set Aside.
- 2. Cream butter and sugar well, then add egg yolks one at a time mixing completely after each addition.
- 3. Add flour, extracts and bourbon, then combine and set aside.
- 4. Whip the egg whites till stiff peaks form. Fold the egg whites into the batter until well combined.
- 5. Pour batter into the prepared pan. Sprinkle the remaining pecans over the top of the batter.
- 6. Bake at 300*F for 1-1/2 hours or until a tooth pick inserted comes out clean.
- 7. You may feed this cake 2-3 tablespoons of Apricot brandy every two weeks or until The holidays. Lovely old fashioned bourbon pecan cake.
BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL
How to make Brown Butter-Bourbon-Cherry Coffee Cake with Pecan Streusel
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
- In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
- In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
- In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
- In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
- Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).
PECAN CARAMEL BOURBON CAKE
Make and share this Pecan Caramel Bourbon Cake recipe from Food.com.
Provided by Chickee
Categories Dessert
Time 2h15m
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added.
- Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
- Grease and flour your pan(s); use one (2.8L, 11 cup) bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C
- Scoop the batter into the pan(s) and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s) for 10 minutes.
- Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat.
- After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake.
- You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.) Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.
Nutrition Facts : Calories 258.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 60.3, Sodium 110.1, Carbohydrate 35, Fiber 0.4, Sugar 24.6, Protein 2.6
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