Tuesday, September 16, 2014

Pecan Whiskey Bundt Cake

Wow, this cake is amazing. This recipe is adapted from a recipe in a vintage cookbook.
"In early America it was customary to serve pies and cakes with sauces rather than with frostings. This golden pound cake, dense with raisins and pecans, is especially good with Caramel Sauce." Recipe to follow.

Pecan Whiskey Cake:

Here's what you'll need:

Preheat the oven to 325 degrees.
1 - 10 cup Bundt Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

6 Eggs , room temperature, Place them in a bowl and pour hot tap water over them. Let them sit for several minutes to warm them.
16 TBS (2 sticks) Butter, softened
2 C granulated Sugar
3 1/2 C Cake Flour
4 tsp Baking Powder
1 tsp Salt
2 tsp Nutmeg
1 C Bourbon
3 C Golden Raisins
4 C Pecan halves
1/2 C All Purpose Flour

In a Stand Mixer with a paddle attachment:
Beat for 3 minutes.
Separate the Eggs, put the Whites in a bowl and add the yolks to the Mixer, two at a time. Beat well after each addition.

Sift together, on a large piece of waxed paper:
Cake Flour
Baking Powder
Add to the Mixer alternately in three parts with the Bourbon, beating just until blended, after each addition.

In another Mixing bowl:
All Purpose Flour
Toss to coat well.
Fold, by hand, into the batter.

In another bowl, with an electric hand mixer:
Beat Egg Whites until stiff.
Fold half into the batter, by hand, with a spatula.
Fold in the other half until there are no streaks of white.

Pout the batter into the pan.
Bake for 1 1/4 hours, until a toothpick insertion into the center comes out clean.
Remove the pan from the oven to a rack to cool for 10 minutes.
Invert the cake onto the rack and cool completely.
Transfer to a serving platter.
Serve each piece with the Caramel Sauce on the side.

Caramel Sauce:
This yields 1 C.

8 Tbs (1 stick) Butter
1 C Brown Sugar
1/2 C Heavy Cream

In a Saucepan on low heat:
Cut the Butter into pieces and melt.
Stir in the Sugar and Cream with a wooden spoon and cook on low heat, stirring constantly, until everything is melted and blended well.
Whisk the Sauce to bring it all together smoothly.
Serve warm drizzled over individual pieces of the cake.

Peace in the Kitchen!

No comments:

Post a Comment