Bourbon Pecan Cake

Total Time:
1 hr 50 min
20 min
30 min
1 hr

8 to 12 servings

  • 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
  • 1/2 cup coconut oil
  • 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

For the cake: Preheat the oven to 350 degrees F.

Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. 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 between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.

In a stand mixer with a whisk attachment and 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: In a medium bowl, 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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    Comfort Food: Desserts