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

    Average Rating:

    3 Total Reviews

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    • 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!!!!

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    • 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!

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    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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