Pecan-Bourbon Bundt Cake

(from 226-2tone’s recipe box)

Serves 12

For this recipe, we recommend using light or mild molasses so it won’t overpower the subtle bourbon flavor.

Source: http://www.americastestkitchenfeed.com/recipes/pecan-bourbon-bundt-cake/ (from RecipeThing user Bethany)

Categories: Desserts

Ingredients

  • 1 tablespoon butter, melted
  • 1 tablespoon all-purpose flour
  • NUT FILLING:
  • 1 cup (4 ounces) pecans, toasted and chopped fine
  • 1/2 cup packed (3 1/2 ounces) light brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • CAKE
  • 3 cups (15 ounces) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup light molasses (see note above)
  • 1/4 cup bourbon
  • 1 tablespoon vanilla extract
  • 2 1/4 sticks unsalted butter, cut into chunks and softened
  • 1 3/4 cups (12 1/4 ounces) granulated sugar
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • BOURBON GLAZE:
  • 1 3/4 cups (7 ounces) confectioners’ sugar
  • 2 tablespoons bourbon
  • 1 tablespoon light molasses
  • 1 tablespoon water
  • Pinch salt

Directions

  1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.

  2. TO GREASE PAN: Combine melted butter and flour. Using a pastry brush, thoroughly coat surface of a 12-cup Bunt pan.

  3. FOR THE NUT FILLING: Toss all of the filling ingredients together in a medium bowl.

  4. FOR THE CAKE: Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, molasses, bourbon, and vanilla together.

  5. In a large bowl, beat the butter and granulated 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.

  6. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated.

  7. Scrape half the batter into the prepared pan, smooth the top, and 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 skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.

  8. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours.

  9. FOR THE BOURBON GLAZE: Whisk all of 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 the glaze set, about 25 minutes, before serving.

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