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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup golden raisins
1/2 cup bourbon
1 cup butter
2 1/4 cups sugar
5 eggs
3 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp freshly grated nutmeg
1 cup buttermilk
2 cups chopped pecans
Praline Glaze
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup butter
1/4 cup whipping cream
1/2 cup pecan halves
Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour or overnight.
Cream butter; gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition.
Combine flour, baking powder, soda, and nutmeg; add to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition.
Fold in pecans and raisin mixture. Pour batter into greased and floured 10-inch tube pan. Bake 1 hour 30 minutes at 325. Cool in pan 10 minutes. Remove to wire rack and drizzle Praline Glaze over cake. Cool completely.
For the Praline Glaze: Combine both sugars, butter and cream in heavy saucepan. Cook over low heat, stirring constantly, to soft ball stage (240 degrees). Remove from heat and stir in pecans.
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BOURBON PECAN CAKE WITH PRALINE GLAZE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup golden raisins
1/2 cup bourbon
1 cup butter
2 1/4 cups sugar
5 eggs
3 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp freshly grated nutmeg
1 cup buttermilk
2 cups chopped pecans
Praline Glaze
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup butter
1/4 cup whipping cream
1/2 cup pecan halves
Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour or overnight.
Cream butter; gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition.
Combine flour, baking powder, soda, and nutmeg; add to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition.
Fold in pecans and raisin mixture. Pour batter into greased and floured 10-inch tube pan. Bake 1 hour 30 minutes at 325. Cool in pan 10 minutes. Remove to wire rack and drizzle Praline Glaze over cake. Cool completely.
For the Praline Glaze: Combine both sugars, butter and cream in heavy saucepan. Cook over low heat, stirring constantly, to soft ball stage (240 degrees). Remove from heat and stir in pecans.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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