Pecan-Bourbon Bundt Cake

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READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
  • Nut filling: Toss all the filling ingredients together in a bowl.
  • Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
  • In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
  • Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
  • Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
  • Beat in the remaining flour mixture until just incorporated.
  • Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
  • Scrape the remaining batter over the nuts and smooth the top.
  • Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
  • Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
  • Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
  • Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
  • Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.
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