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.
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.
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
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