Prep 15 mins
Cook 1 hr 10 mins
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.
- 236.59 ml butter, softened
- 295.73 ml granulated sugar
- 177.44 ml packed brown sugar
- 5 eggs
- 236.59 ml sour cream
- 118.29 ml brandy
- 532.32 ml all-purpose flour
- 118.29 ml cornmeal
- 9.85 ml baking powder
- 4.92 ml ground cinnamon
- 1.23 ml ground nutmeg
- 236.59 ml chopped pecans
- 29.58 ml butter
- 236.59 ml powdered sugar
- 4.92 ml brandy
- 19.71-24.64 ml milk
- pecan halves (to garnish)
- 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.
- 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.
- Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
- Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
- Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
- To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
- Add powdered sugar, brandy and milk; beat until smooth.
- Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.
Used Fangelico instead of brandy and iced it using whipping cream and pudding mix. OHMIGAWD....it was to die for!
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!!!!
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!