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.
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
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.
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.
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 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 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
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.
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PECAN MOLASSES BUNDT CAKE WITH BOURBON GLAZE - BON …
From bonappetit.com
4.1/5 (27)Servings 12-16
- 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.
- 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.)
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