Bourbon Glazed Brown Sugar Pecan Poundcake

Thursday , 30, January 2014 Leave a comment

Bourbon Glazed Brown Sugar Pecan Poundcake

Pound Cake taken to a whole new level of delicious!!!

Ingredients:

  • 1-1/2 cups Unsalted Butter…at room temperature
  • 1/2 cup fine plain Breadcrumbs
  • 3-1/2 cups unbleached all-purpose Flour
  • 1 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Kosher Salt
  • 3 cups Light Brown Sugar…lightly packed
  • 5 large Eggs…. at room temperature
  • 2 tsp. Vanilla Extract
  • 3/4 cup Buttermilk
  • 1/4 cup Bourbon
  • 2-1/4 cups Pecans…toasted & coarsely chopped

Ingredients for Glaze:

  • 1/3 cup granulated Sugar
  • 1/3 cup Bourbon

Directions:

  • Heat oven to 350 degrees.
  • Place rack in center of oven.
  • Butter a 12-cup Bundt pan..sprinkle it with Breadcrumbs.. shake out excess.
  • In a medium bowl..sift together Flour, Baking Powder, Baking Soda.  Add Salt.. mix with spatula.
  • Using a stand mixer.. beat Butter on medium speed.. gradually adding Brown Sugar until light and fluffy.
  • Add Eggs one at a time… mixing just enough to blend… scrape the bowl once or twice to mix thoroughly.
  • Add in Vanilla.. mix until just combined.
  • In a measuring cup.. combine Buttermilk with Bourbon.
  • With the mixer running on low.. alternate adding Flour mixture and Buttermilk mixture in five additions, begin and end with dry ingredients..occasionally scrape bowl to completely mix ingredients.
  •  Continue to mix until just combined.
  • Add Pecans.. mix until they are just blended into batter.
  • Pour Batter into Bundt pan… smooth top with spatula.
  • Bake 60-70 minutes.. until golden brown and cake tester comes out clean from center
  • Transfer to a rack… cool in the pan for 15 minutes.
  • Prepare Glaze: Combine Sugar and Bourbon in a small saucepan.
  • Cook over medium-low heat until it comes to a simmer and sugar dissolves..about 3- 5 minutes.
  • Turn cake out of pan onto a cooling rack.
  • Using a pastry brush.. brush Warm Glaze over entire surface of Warm Cake.
  • Let cool completely before serving.

Recipe courtesy of Fine Cooking

Bourbon Glazed Brown Sugar Pecan Poundcake

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