Two Ton Bourbon Pecan Cake Food

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BOURBON PECAN CAKE



Bourbon Pecan Cake image

Provided by Damaris Phillips

Categories     dessert

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 16

2 2/3 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1/2 cup milk
1 1/2 teaspoons vanilla extract
8 tablespoons (1 stick) butter
1/2 cup coconut oil
2 cups granulated sugar
4 eggs, separated
3/4 cup pecans, chopped and toasted
1/4 teaspoon cream of tartar
1 cup confectioners' sugar
1 tablespoon bourbon
1/4 cup pecans, chopped and toasted

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-PECAN POUND CAKE



Bourbon-Pecan Pound Cake image

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

1 cup shortening
2 1/2 cups sugar
6 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 (8 ounce) carton sour cream
1/2 cup Bourbon
1 cup finely chopped pecans
2 1/4 cups sifted powdered sugar
2 tablespoons Bourbon
2 teaspoons water

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

PECAN-BOURBON BUNDT CAKE



Pecan-Bourbon Bundt Cake image

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

1 cup pecans, toasted and chopped fine
1/2 cup packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk, room temperature
1/4 cup light molasses
1/4 cup Bourbon
1 tablespoon vanilla extract
18 tablespoons butter, cut into chunks and softened (2 1/4 sticks)
1 3/4 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1 3/4 cups powdered sugar
2 tablespoons Bourbon
1 tablespoon light molasses
1 tablespoon water
salt, a pinch

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

TWO TON BOURBON PECAN CAKE



Two Ton Bourbon Pecan Cake image

Serve this rich and decadent cake up for your next Fat Tuesday/Mardi Gras feast.

Provided by Toni Holmes

Categories     Pecan Desserts

Time 2h30m

Yield 10

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground nutmeg
1 ¾ cups bourbon
¾ cup milk, room temperature
1 teaspoon vanilla extract
1 ½ cups butter, room temperature
1 pound dark brown sugar
6 eggs, room temperature
2 pounds chopped pecans
7 ounces pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a tube pan.
  • Sift flour, baking powder, and nutmeg together in large bowl. In a small bowl, mix 3/4 cup bourbon, the milk and vanilla.
  • In a large bowl, beat the butter until smooth and creamy with an electric mixer. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake (they will be on the bottom once the cake comes out of the pan).
  • Cover the pan with foil. Bake in preheated oven until a tester comes out clean, about 1 hour 40 minutes. Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour 1 cup bourbon over the cake.

Nutrition Facts : Calories 1499.1 calories, Carbohydrate 95 g, Cholesterol 186.3 mg, Fat 111.1 g, Fiber 11.9 g, Protein 19.4 g, SaturatedFat 25.6 g, Sodium 406 mg, Sugar 49.8 g

BOURBON-PECAN CAKE



Bourbon-Pecan Cake image

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

1 cup whole candied red cherries
1 cup golden seedless raisins
1 cup kentucky Bourbon
2 1/2 cups flour
2 cups pecans or 2 cups walnuts, halves
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or 1 cup margarine, in room temperature
1 cup granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, separated
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla
candied red cherries, optional
pecans, optional

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.
  • CONFECTIONER’S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner’s 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 POUND CAKE



Bourbon Pecan Pound Cake image

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

1/2 lb butter
2 1/2 cups sugar
6 eggs
3 cups cake flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, ground
1 cup sour cream
1/2 cup Bourbon
1 1/2 cups pecans, coarsely chopped
2 cups powdered sugar, sifted
1 tablespoon Bourbon
2 tablespoons water

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

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