Raspberry Brandy Pecan Cake

READY IN: 2hrs
Recipe by Erin Justice


Top Review by Tinkerbell

What a GEM! This recipe was on my list to try during the RSC#11 but didn't get a chance to do it. I prepared as stated, no substitutes, & it baked in 70 minutes. It's deliciously moist with a great texture. The brandy seems like a lot in the ingredients but turns out to be a perfectly smooth hint of flavor in the finished product. The raspberry glaze is very sweet alone but compliments the cake in a most pleasing way. Made & enjoyed for Hidden Gems (RSC#11 Jan 2008).

Ingredients Nutrition


  1. Using a mixer, Combine butter and sugar until light and fluffy.
  2. Beat in eggs.
  3. Mix in a separate bowl flour, baking powder, salt, and cinnamon.
  4. Blend sour cream and brandy.
  5. Blend in half the sour cream mixture. Then half the dry mixture. Repeat.
  6. Add chopped pecans.
  7. Grease bottom and sides of pan and pour in batter. I use a bunt pan.
  8. Bake at 325 degrees for about one hour and a half.
  9. During the last 15 minutes, check to see if it is done. (everyone's oven is a little different).
  10. Remove from oven, and let cool for 10-15 minutes. Turn upside down on a wire rack.
  11. For topping, combine sugar and brandy.
  12. Stir in preserves and honey.
  13. If the topping is too thick, add small amounts of water to thin it to pour over cake.
  14. Pour the topping over the cake, and allow to roll down the sides.
  15. Serve and enjoy!

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