Prep 1 hr
Cook 1 hr 15 mins
I have NOT made this yet, but I will. So, no guarantees.
Make and share this Pecan Caramel Bourbon Cake recipe from Food.com.
- 375 g soft butter
- 3 cups brown sugar (1 pound)
- 1 teaspoon ground nutmeg
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 1⁄2 teaspoons baking powder
- 5 large eggs
- 3 1⁄4 cups plain flour (14 ounces)
- 3⁄4 cup milk
- 1⁄4 cup Bourbon
- 1 cup chopped toasted walnuts (optional) or 1 cup pecans (optional)
- 1 1⁄2 tablespoons butter (for syrup)
- 3⁄4 cup sugar (for syrup)
- 1⁄3 cup Bourbon (for syrup)
- Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added.
- Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
- Grease and flour your pan(s); use one (2.8L, 11 cup) bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C
- Scoop the batter into the pan(s) and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s) for 10 minutes.
- Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat.
- After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake.
- You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.) Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.
"Aus/NZ #17 June '08" Followed the recipe exactly. The aroma baking was WONderful! The syrup did NOT flame, and applied glaze as directed. Let it sit out under a foil tent all night. After 24 hours, we could wait no longer -- sliced and arranged for DH to photo (will upload soon), topped with whipped cream and tasted. It is a deliciously dense cake (I think I should have taken it out at 60-65 min. -had set it for 70 min.) - wqs just a little dry, but whipped cream covered that. We could actually taste the bourbon in the slice. The batter was thinner than most cakes, but baked up nicely. This was a tad labor intensive, but would easily be a Special Occasion dessert - especially in New Orleans, where such ingredients are so famous. I am freezing 1/2, since there are only 2 of us. Thanks, Chickee -- we enjoyed the experience !