Uncategorized

Pecan Raisin Bourbon Cake

Ingredients 

FOR THE CAKE:

  • 1 cup raisins
  • ½ cup bourbon
  • 1 cup butter softened
  • 2 ¼ cups sugar
  • 5 large eggs
  • 3 ¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons nutmeg
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 cups coarsely chopped unsalted pecans

FOR THE GLAZE:

  • 2 cups powdered sugar
  • ¼ cup melted butter
  • 1 tablespoon bourbon
  • ¼ cup whipping cream
  • ½ cup pecan halves

Instructions 

  • **Plan Ahead: Combine the raisins and bourbon. Stir well to cover. Cover and refrigerate at least one hour.**

MAKE THE CAKE:

  • Cream the butter and sugar together.
  • Add eggs, one at a time, beating after each addition.
  • In a medium bowl, combine the flour, baking powder, soda and nutmeg.
  • Add to the creamed sugar mixture alternately with buttermilk (begin and end with the flour mixture). Mix well after each addition.
  • Fold in the pecans and the reserved raisin mixture.
  • Pour batter into a greased and floured 10” bundt cake pan.
  • Bake at 325 degrees F for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean.
  • Cool in the pan 10 minutes, then turn out to a wire rack to cool completely.

MAKE THE GLAZE:

  • In a small bowl, whisk together the sugar, melted butter and bourbon.
  • Add heavy cream, one tablespoon at a time, until it is the consistency you’d like.
  • Drizzle the glaze over the cooled cake. If the cake still warm, the glaze will melt and run thin. It’s a matter of preference as far as how you want it to look.
  • Top the cake with the pecan halves.

Leave a Reply

Your email address will not be published.