Post by Loupy on Sept 26, 2016 17:37:43 GMT -7
Easy Bourbon Pecan Pound Cake With Caramel Glaze
From:Kathleen @ www.spendwithpennies.com/
I love how versatile pound cake is. It’s the perfect cake companion to so many different and wonderful flavors. One of my favorite flavor combinations is this recipe for Glazed Bourbon Pecan Pound Cake.
You won’t find a better balanced set of flavors than this cake. The Bourbon is perfect accented with a generous amount of nutmeg—they’re really amazing together. On top of that, this cake has 1 and ½ cups of rich, chopped pecans. Plus, a solid helping of butter. This palette of flavors is topped off with a luscious caramel glaze. Be sure to read the recipe notes before starting to make this cake. They will help a lot!
Prep time: 20 mins
Cook time: 1 hour 30 mins
Serves: 12
Ingredients
CAKE:
1 cup Butter, softened
2½ eups Sugar
6 Eggs
3 cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ teaspoon Ground Nutmeg
8 ounces Sour Cream
½ cup Bourbon
1½ cups Pecans, Chopped
GLAZE:
¼ cup Butter
½ cup Brown Sugar, Firmly Packed
3 tablespoons Milk
1 teaspoon Vanilla Extract
1 cup Powdered Sugar
½ cups Pecans, Chopped
Instructions
CAKE:
Preheat oven to 325 degrees.
Spray a 12 cup Bundt pan with nonstick cooking spray.
Beat the butter on medium, until fluffy, about 2 minutes.
Gradually mix in sugar and beat on medium 4 minutes.
Add eggs, one at a time, beating after each addition until yolks disappear.
Whisk together flour, baking powder, salt, and nutmeg.
Set aside.
Mix together sour cream and bourbon.
Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture.
Mix on low just until blended.
Stir in pecans and pour batter into prepared pan.
Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Set on a wire rack for 15 minutes to cool.
Remove from pan and cool completely on rack.
GLAZE:
In a heavy bottom saucepan, melt the butter.
Add the brown sugar and milk and bring to a boil over medium heat.
Boil for 1 minute.
Remove the pan from the heat.
Add vanilla and powdered sugar and whisk until smooth.
Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
Recipe Notes:
INGREDIENTS- For best results, use only a named-brand all-purpose flour and sugar. Store brands often are more finely ground than their name-brand counterparts. This can result in inadvertently using too much of the dry ingredients in the recipe, which will make your cake have a drier texture. Don’t skimp on the butter. Buy good quality butter because it’s the butter that really gives this cake its rich trademark flavor and texture.
PAN- Use a 12 cup bundt cake pan for this recipe as the cake rises right to the tippy top of the pan. While mine has never overflowed, I’d suggest placing the bundt pan on a rimmed baking sheet before you bake it.
BAKING- You’ll want to bake this pound cake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. I know! I know! Most recipes call for that toothpick to be totally clean but because pound cake has a denser texture, under baking ever so slightly makes the finished cake significantly moister.
But remember, only a few moist crumbs. If the toothpick is covered in crumbs and you pull it out of the oven, it’s going to be more on the raw side which will not work.
From:Kathleen @ www.spendwithpennies.com/
I love how versatile pound cake is. It’s the perfect cake companion to so many different and wonderful flavors. One of my favorite flavor combinations is this recipe for Glazed Bourbon Pecan Pound Cake.
You won’t find a better balanced set of flavors than this cake. The Bourbon is perfect accented with a generous amount of nutmeg—they’re really amazing together. On top of that, this cake has 1 and ½ cups of rich, chopped pecans. Plus, a solid helping of butter. This palette of flavors is topped off with a luscious caramel glaze. Be sure to read the recipe notes before starting to make this cake. They will help a lot!
Prep time: 20 mins
Cook time: 1 hour 30 mins
Serves: 12
Ingredients
CAKE:
1 cup Butter, softened
2½ eups Sugar
6 Eggs
3 cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ teaspoon Ground Nutmeg
8 ounces Sour Cream
½ cup Bourbon
1½ cups Pecans, Chopped
GLAZE:
¼ cup Butter
½ cup Brown Sugar, Firmly Packed
3 tablespoons Milk
1 teaspoon Vanilla Extract
1 cup Powdered Sugar
½ cups Pecans, Chopped
Instructions
CAKE:
Preheat oven to 325 degrees.
Spray a 12 cup Bundt pan with nonstick cooking spray.
Beat the butter on medium, until fluffy, about 2 minutes.
Gradually mix in sugar and beat on medium 4 minutes.
Add eggs, one at a time, beating after each addition until yolks disappear.
Whisk together flour, baking powder, salt, and nutmeg.
Set aside.
Mix together sour cream and bourbon.
Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture.
Mix on low just until blended.
Stir in pecans and pour batter into prepared pan.
Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Set on a wire rack for 15 minutes to cool.
Remove from pan and cool completely on rack.
GLAZE:
In a heavy bottom saucepan, melt the butter.
Add the brown sugar and milk and bring to a boil over medium heat.
Boil for 1 minute.
Remove the pan from the heat.
Add vanilla and powdered sugar and whisk until smooth.
Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
Recipe Notes:
INGREDIENTS- For best results, use only a named-brand all-purpose flour and sugar. Store brands often are more finely ground than their name-brand counterparts. This can result in inadvertently using too much of the dry ingredients in the recipe, which will make your cake have a drier texture. Don’t skimp on the butter. Buy good quality butter because it’s the butter that really gives this cake its rich trademark flavor and texture.
PAN- Use a 12 cup bundt cake pan for this recipe as the cake rises right to the tippy top of the pan. While mine has never overflowed, I’d suggest placing the bundt pan on a rimmed baking sheet before you bake it.
BAKING- You’ll want to bake this pound cake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. I know! I know! Most recipes call for that toothpick to be totally clean but because pound cake has a denser texture, under baking ever so slightly makes the finished cake significantly moister.
But remember, only a few moist crumbs. If the toothpick is covered in crumbs and you pull it out of the oven, it’s going to be more on the raw side which will not work.
