Name: Bourbon Pecan Cake
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 8 to 12 servings
Ingredients: 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; 1 cup confectioners' sugar; 1 tablespoon bourbon; 1/4 cup pecans, chopped and toasted

Directions

Watch how to make this recipe.

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.

Bourbon Pecan Cake

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