Recipe courtesy of Damaris Phillips
Episode: Touch of Bourbon
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Total:
1 hr 50 min
(includes cooling time)
Active:
20 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr 50 min
(includes cooling time)
Active:
20 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Cake:
Glaze:

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.

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