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
BOURBON-PECAN CAKE
Make and share this Bourbon-Pecan Cake recipe from Food.com.
Provided by Julesong
Categories Dessert
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In medium size bowl, mix cherries, raisins and bourbon.
- Cover and refrigerate for 8-24 hour.
- Grease and flour 12 cup fluted tube pan.
- Heat oven to 325 degrees.
- Drain fruits, reserving bourbon.
- In small bowl, toss ¼ flour and pecans.
- In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
- In large bowl with electric mixer at high speed, beat butter until light and fluffy.
- Add sugar, ½ cup at a time, beating well after each addition.
- Add eggyolks, one at a time, beating well after each addition.
- Beat in 1 cup flour mixture.
- With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
- Batter will be thick.
- In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
- Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
- Fold in cherries, raisins and nuts.
- Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
- Remove cake from pan and brush remaining reserved bourbon.
- Drizzle glaze down sides.
- Cut candied cherries and pecans into quarters and garnish cake.
- NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
- Wrap cake in cheesecloth then with foil or plastic wrap.
- Store in refrigerator in tightly covered container for 2-3 weeks.
- Unwrap cake, place on serving platter.
- Drizzle with glaze and garnish as desired.
- CONFECTIONERS SUGAR GLAZE: In a small bowl, beat 1 cup confectioners sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.
Nutrition Facts : Calories 1887.4, Fat 90.3, SaturatedFat 34.1, Cholesterol 281.4, Sodium 767.6, Carbohydrate 221.5, Fiber 8.5, Sugar 149.9, Protein 19.3
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.
BOURBON OLD FASHIONED GLAZED PECANS
Provided by Food Network
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
- Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
- Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
- Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
- Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve
HOLIDAY BOURBON FRUITCAKE
Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!
Provided by Cookin' Canuck
Categories Desserts Cakes Holiday Cake Recipes
Time P2DT4h5m
Yield 30
Number Of Ingredients 30
Steps:
- On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
- On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
- In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
- In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
- On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
- Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g
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