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    You are in: Home / Recipes / Brandy Pecan Bundt Cake Recipe
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    Brandy Pecan Bundt Cake

    Brandy Pecan Bundt Cake. Photo by Shannon Cooks

    1/2 Photos of Brandy Pecan Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Vseward (Chef~V)'s Note:

    I almost forgot I had this recipe. This is one that I like to make New Years, as the circle is the symbol of good luck for the year. The Brandy.... well that's to get you started.

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    Units: US | Metric

    Brandy Glaze


    1. 1
      Preheat oven to 325°F Generously grease and sugar (Yes, I said SUGAR) a 10-inch tube pan. Pour amount of water in a 13x9 to come half way and place on bottom rack of oven. (This creates a steam in the oven and will make this dense cake really moist) Leave pan in oven during the cooking time as well.
    2. 2
      Beat together butter and sugars in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and brandy.
    3. 3
      Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
    4. 4
      Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
    5. 5
      Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
    6. 6
      To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
    7. 7
      Add powdered sugar, brandy and milk; beat until smooth.
    8. 8
      Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.

    Ratings & Reviews:

    • on July 18, 2009


      Used Fangelico instead of brandy and iced it using whipping cream and pudding mix. was to die for!

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    • on November 17, 2007


      You did it again, Chef~V. ANOTHER great recipe. This cake turned out very moist and the cinnamon and nutmeg spices really compliment the brandy. Excellent combination of flavors. I do believe this is going to be our new New Years tradition. We are never disappointed with your recipes. Thanks!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2007


      LOVED this cake. I have made many bundt cakes but this one cooked PERFECTLY. I baked it at the time specified in the recipe and when I removed it from the oven, it was evenly done and nicely moist. I doubled the icing as I have a sweet tooth. I took the leftovers to work and they were gone in a flash, so I would say that this was an overall success. Thanks! P.S. I couldn't find cornmeal here in England so I used flour instead. This worked well. I plan to make this with the cornmeal when I am home in the USA for the holidays, I think it will be even better, if that is possible!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brandy Pecan Bundt Cake

    Serving Size: 1 (133 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 592.8
    Calories from Fat 273
    Total Fat 30.4 g
    Saturated Fat 14.7 g
    Cholesterol 142.5 mg
    Sodium 231.1 mg
    Total Carbohydrate 68.6 g
    Dietary Fiber 1.9 g
    Sugars 44.5 g
    Protein 7.1 g

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