Brandy Pecan Bundt Cake
photo by Shannon Cooks
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 1 cup butter, softened
- 1 1⁄4 cups granulated sugar
- 3⁄4 cup packed brown sugar
- 5 eggs
- 1 cup sour cream
- 1⁄2 cup brandy
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 cup chopped pecans
-
Brandy Glaze
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon brandy
- 4 -5 teaspoons milk
- pecan halves (to garnish)
directions
- 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.
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Reviews
-
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!
Tweaks
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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!
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...