Bourbon Pecan Cake
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 644
- Total Fat
- 30
- Saturated Fat
- 17
- Carbohydrates
- 83
- Dietary Fiber
- 2
- Sugar
- 53
- Protein
- 7
- Cholesterol
- 90
- Sodium
- 230
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
Ingredients
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
Directions
- 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.