Pecan Molasses Bundt Cake With Bourbon Glaze
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
40
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3.25 cups
Cake Flour2 tsps
Baking Powder3 tsp
Salt2 cups
Sugar2 tsps
Vanilla Extract4 large
Egg1 cup
Whole Milk1 tsp
Baking Soda2 tsps
Water1 cup
Buttermilk1 cup
BourbonDirections:
1
For cake: Preheat oven to 350°F
2
Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour
3
Sift 3 1/4 cups flour, baking powder, and salt into medium bowl
4
Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy
5
Beat in eggs 1 at a time
6
Beat in flour mixture in 3 additions, alternating with milk in 2 additions
7
Transfer half of batter to prepared pan
8
Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend
9
Stir in baking soda
10
Stir pecan mixture into remaining cake batter in bowl
11
Spoon pecan batter over batter in pan (do not swirl)
12
Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes
13
Transfer cake in pan to rack
14
Preheat oven to 350°F
15
Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour
16
Sift 3 1/4 cups flour, baking powder, and salt into medium bowl
17
Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy
18
Beat in eggs 1 at a time
19
Beat in flour mixture in 3 additions, alternating with milk in 2 additions
20
Transfer half of batter to prepared pan
21
Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend
22
Stir in baking soda
23
Stir pecan mixture into remaining cake batter in bowl
24
Spoon pecan batter over batter in pan (do not swirl)
25
Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes
26
Transfer cake in pan to rack
27
Meanwhile, prepare glaze: Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda
28
Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter
29
Reduce heat to medium-high
30
Stir in baking soda mixture (glaze will bubble)
31
Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes
32
Remove from heat
33
Stir in bourbon and vanilla
34
Invert warm cake onto platter
35
Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake
36
Cool cake completely
37
(Can be made 1 day ahead
38
Cover and let stand at room temperature
39
Cover and refrigerate remaining glaze
40
) Rewarm remaining glaze, stirring
41
Serve cake with ice cream and warm glaze
42
Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda
43
Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter
44
Reduce heat to medium-high
45
Stir in baking soda mixture (glaze will bubble)
46
Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes
47
Remove from heat
48
Stir in bourbon and vanilla
49
Invert warm cake onto platter
50
Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake
51
Cool cake completely
52
(Can be made 1 day ahead
53
Cover and let stand at room temperature
54
Cover and refrigerate remaining glaze
55
) Rewarm remaining glaze, stirring
56
Serve cake with ice cream and warm glaze