PECAN CARAMEL BOURBON CAKE
Make and share this Pecan Caramel Bourbon Cake recipe from Food.com.
Provided by Chickee
Categories Dessert
Time 2h15m
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added.
- Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
- Grease and flour your pan(s); use one (2.8L, 11 cup) bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C
- Scoop the batter into the pan(s) and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s) for 10 minutes.
- Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat.
- After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake.
- You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.) Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.
Nutrition Facts : Calories 258.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 60.3, Sodium 110.1, Carbohydrate 35, Fiber 0.4, Sugar 24.6, Protein 2.6
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Cosmas Too
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Elisha Ofoke
[email protected]This cake is so moist and flavorful. I love the combination of pecan, caramel, and bourbon.
Khurshed Srabon
[email protected]I've made this cake several times and it's always a hit. It's my go-to dessert for potlucks and parties.
Faizain Mughal
[email protected]This cake is a bit pricey to make, but it's worth it for a special occasion.
Kaylin Jacobs
[email protected]I'm not a big fan of caramel, but I still enjoyed this cake. The pecan and bourbon flavors were really good.
MD.Shofiqul Islam
[email protected]This cake is perfect for a special occasion. It's elegant and delicious.
Clemon A
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Faisal Farooq
[email protected]I'm not a fan of nuts, so I omitted the pecans from the recipe. The cake was still delicious.
Mian Haseeb
[email protected]I made a few substitutions to the recipe and my cake still turned out great. I used almond milk instead of buttermilk and maple syrup instead of corn syrup.
Monir Bay
[email protected]I followed the recipe exactly and my cake turned out perfectly. I think the key is to use high-quality ingredients.
SHaRmin Riyadh
[email protected]This cake was a disappointment. The flavor was bland and the texture was gummy.
Carl Tucker
[email protected]I found this cake to be a bit dry. I think I might add some extra buttermilk next time.
Rj Habib
[email protected]This cake is a bit too sweet for my taste, but it's still good.
David Smoore
[email protected]I love the combination of pecans, caramel, and bourbon in this cake. It's a unique and delicious dessert.
Najmul Haq
[email protected]This cake is so moist and flavorful. The caramel sauce is the perfect topping.
hazrat Achakzai
[email protected]I've made this cake several times and it's always a hit. It's my go-to dessert for special occasions.
Reno Mizzi
[email protected]I made this cake for a potluck and it was a huge success. Everyone raved about it.
Michelle Gunnery
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The flavor is amazing and it's a real showstopper.
Puskar Bhatt
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! My family loved it.
Tanha dogar
[email protected]This cake was a hit at my dinner party! The flavors of pecan, caramel, and bourbon were perfectly balanced, and the cake was moist and fluffy. I will definitely be making this again.