Brandy Pecan Bundt Cake

Recipe by Vseward Chef-V
READY IN: 1hr 25mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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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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