PUMPKIN-PECAN CAKE WITH BROWN SUGAR AND BOURBON GLAZE

PUMPKIN-PECAN CAKE WITH BROWN SUGAR AND BOURBON GLAZE image

Yield 10 12

Number Of Ingredients 32

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Ingredients

For the cake
4 oz. (1/2 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
2 tsp. baking powder
2 tsp. ground ginger
2 tsp. ground cinnamon
1-1/4 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
3/4 cup buttermilk
3 Tbs. bourbon or Cognac
1-1/2 tsp. pure vanilla extract
1/2 cup vegetable oil
2-1/2 cups packed dark brown sugar
4 large eggs, at room temperature
1 15-oz. can pure pumpkin purée
4 oz. (1 cup) pecan halves, toasted and chopped
For the candied pecans
2 Tbs. packed dark brown sugar
1-1/2 tsp. mild honey, such as clover
3 oz. (3/4 cup) pecan halves
Vegetable oil, for the pan
For the glaze
3/4 cup packed light or dark brown sugar
4 oz. (1/2 cup) unsalted butter
2 Tbs. light corn syrup
1-1/2 Tbs. bourbon
1/8 tsp. kosher salt
1/3 cup heavy cream
4 oz. sifted confectioners' sugar (1-1/4 cups)
1/8 tsp. pure vanilla extract

Steps:

Make the cake Put rack in center of oven, heat oven to 350°F. Butter and flour a 10- to 12-cup tube pan. In med. bowl, sift together flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, bourbon & vanilla. Beat the butter on medium speed until creamy. Gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in pumpkin. Reduce the speed to low, slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Fold in the pecans. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter to settle the batter. Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 55 minutes. Leave the oven on. Cool the cake in the pan on a rack for 10 to 15 minutes and then invert the cake onto the rack, remove the pan, and let cool completely, at least 3 hours. Make the candied pecans Heat the brown sugar, honey, and 1 Tbs. water in a 1-quart saucepan over medium heat, stirring until the sugar is dissolved. Add the pecans and stir until coated. Spread the pecans curved side up on an oiled rimmed baking sheet and bake in the 350°F oven until fragrant and shiny, 7 to 10 minutes. Transfer pecans to parchment to crisp and cool completely, about 20 minutes. Glaze the cake Set the cake on a rack over a rimmed baking sheet. In a 3-quart saucepan, combine the brown sugar, butter, corn syrup, bourbon, and salt. Cook over medium heat, stirring, until the butter melts and the sugar dissolves, about 2 minutes. Add the cream, raise the heat to high, bring to a boil, stirring occasionally.