Raspberry Brandy Pecan Cake

Recipe by Erin Justice
READY IN: 2hrs
YIELD: 1 cake




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