Bourbon-Pecan Cake Recipe
π Total Time: Approximately 1 hour and 30 minutes
π₯ Servings: Makes 1 delicious cake
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Bourbon |
| 1 cup | Flour |
| 1 cup | Pecans |
| 2 1/2 cups | Walnuts |
| 2 tsp | Ground nutmeg |
| 1 tsp | Baking powder |
| 3/4 tsp | Salt |
| 1/2 cup | Butter |
| 1 cup | Margarine |
| 1 cup | Granulated sugar |
| 3/4 cup | Dark brown sugar |
| 3 | Eggs |
| 1 cup | Confectioners’ sugar |
| 4 tsp | Milk |
| 1/4 tsp | Vanilla |
| – | Candied cherries (for garnish) |
| – | Additional bourbon (for soaking) |
Instructions:
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Preparation: In a medium-sized bowl, combine cherries, raisins, and bourbon. Cover and refrigerate for 8-24 hours to let the flavors meld.
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Prepare Pan: Grease and flour a 12-cup fluted tube pan. Preheat the oven to 325 degrees Fahrenheit.
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Drain and Reserve: Drain the fruits, reserving the bourbon for later use.
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Coat Pecans: In a small bowl, toss 1/4 cup flour with pecans until coated evenly.
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Mix Dry Ingredients: In a medium-sized bowl, mix the remaining 2 1/4 cups flour with nutmeg, baking powder, and salt.
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Cream Butter: In a large bowl using an electric mixer on high speed, beat the butter until light and fluffy.
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Add Sugars: Gradually add granulated sugar and dark brown sugar, 1/2 cup at a time, beating well after each addition.
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Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
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Combine Flours: Beat in 1 cup of the flour mixture.
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Alternate Mixing: With the mixer on medium speed, add 1/4 cup reserved bourbon alternately with the remaining 2 cups flour mixture, beating well after each addition. The batter will be thick.
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Whip Egg Whites: In another large bowl using an electric mixer on high speed, beat the egg whites until stiff peaks form when the beaters are lifted.
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Fold Ingredients: Stir about 1/4 of the beaten egg whites into the batter, then fold in the remaining egg whites.
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Fold in Fruits and Nuts: Gently fold in the cherries, raisins, coated pecans, and walnuts.
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Bake: Pour the batter into the prepared pan and bake for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
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Soak with Bourbon: Remove the cake from the pan and brush the remaining reserved bourbon over the top. This adds an extra kick of flavor!
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Glaze: Drizzle the confectioners’ sugar glaze down the sides of the cake for a sweet finish.
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Garnish: Cut candied cherries and pecans into quarters and use them to garnish the cake as desired.
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Extra Tip: For an even stronger bourbon flavor, saturate a piece of cheesecloth with additional bourbon. Wrap the cake in the cheesecloth, then cover with foil or plastic wrap. Store it in the refrigerator in a tightly covered container for 2-3 weeks.
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Serve: Unwrap the cake, place it on a serving platter, and drizzle with more glaze if desired. Get ready to indulge in a slice of bourbon-pecan goodness!
Confectioner’s Sugar Glaze:
In a small bowl, beat together 1 cup of confectioner’s sugar, 4 teaspoons of milk, and 1/4 teaspoon of vanilla extract until smooth. This glaze adds a delightful sweetness to the cake and complements its rich flavors perfectly. Enjoy!
This Bourbon-Pecan Cake recipe is a delightful treat, perfect for special occasions or any time you’re craving something indulgent and flavorful. With its rich bourbon-infused batter and crunchy pecan topping, it’s sure to be a hit with friends and family alike. So why wait? Gather your ingredients and get baking today!
