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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/3 cups chopped pecans
1 box yellow cake mix with pudding
1/2 cup bourbon whiskey
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 tsp almond extract
1 tsp vanilla extract
1 cup light corn syrup
1/4 cup butter
1/3 cup bourbon whiskey
Garnish: Confectioners sugar and whole pecans, optional
Preheat oven to 350. Grease and flour a 10 inch tube pan. Sprinkle 1/3 cup of the nuts in bottom of pan; set aside.
In bowl, add cake mix, bourbon, water, and next 4 ingredients. On low speed, beat just until moistened. Beat at high speed for 2 minutes, scraping occasionally. Turn back to low speed and fold in remaining 1 cup pecans, just until blended. Pour into pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean.. Cool on wire rack for 15 minutes.
Meanwhile, in a saucepan, bring corn syrup and butter to a boil, stirring constantly until butter melts and mixture is blended. Remove from heat. Stir in 1/3 to 1/2 cup bourbon whiskey. Keep warm over very low heat.
Invert cake onto a wax paper-lined plate. Poke and glaze again using all remaining glaze. Let stand until cake has absorbed glaze. Remove waxed paper. When cooled, cover lightly with foil and store in a cool place up to 2 days.
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BOURBON PECAN CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/3 cups chopped pecans
1 box yellow cake mix with pudding
1/2 cup bourbon whiskey
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 tsp almond extract
1 tsp vanilla extract
1 cup light corn syrup
1/4 cup butter
1/3 cup bourbon whiskey
Garnish: Confectioners sugar and whole pecans, optional
Preheat oven to 350. Grease and flour a 10 inch tube pan. Sprinkle 1/3 cup of the nuts in bottom of pan; set aside.
In bowl, add cake mix, bourbon, water, and next 4 ingredients. On low speed, beat just until moistened. Beat at high speed for 2 minutes, scraping occasionally. Turn back to low speed and fold in remaining 1 cup pecans, just until blended. Pour into pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean.. Cool on wire rack for 15 minutes.
Meanwhile, in a saucepan, bring corn syrup and butter to a boil, stirring constantly until butter melts and mixture is blended. Remove from heat. Stir in 1/3 to 1/2 cup bourbon whiskey. Keep warm over very low heat.
Invert cake onto a wax paper-lined plate. Poke and glaze again using all remaining glaze. Let stand until cake has absorbed glaze. Remove waxed paper. When cooled, cover lightly with foil and store in a cool place up to 2 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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