What a Delicious, Easy-to-Make Southern Cake!
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For those of you who don’t like bourbon, the idea of using it for a cake may seem uninviting. No need to worry! You won’t get a cake that tastes like whiskey, it’ll just give it a wonderful, special flavor. Once you’ve made this cake you’re probably going to want to add bourbon to every single cake you make!
Here’s what our friends over at Food Network have said about this beautiful cake:
I have made this cake a few times and absolutely love it! It’s moist and flavorful. The bourbon adds to the depth of flavor. It also freezes well. The only downside to it is, I have to spend more time at the gym after making it. The cake rarely makes it to the freezer and becomes a welcomed addition to all of my meals.
Ingredients
Cake:
2 2/3 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1/2 cup milk
1 1/2 teaspoons vanilla extract
8 tablespoons (1 stick) butter (I use Land O’Lakes.)
1/2 cup coconut oil (I use LouAna.)
2 cups granulated sugar
4 eggs, separated
3/4 cup pecans, chopped and toasted
1/4 teaspoon cream of tartar
Glaze:
1 cup confectioners’ sugar
1 tablespoon bourbon
1/4 cup pecans, chopped and toasted
Instructions:
For the cake: Preheat the oven to 350 degrees F.
Whisk together the first four ingredients in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl and set aside.
Cream the butter and coconut oil until fluffy. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well after each addition. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
In a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
For the glaze: Combine the confectioners’ sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
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Quick tip: This cake is delicious even without the glaze!
Thanks to Damaris Phillips at Food Network for this delicious bourbon pecan cake recipe.
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