Bourbon Glazed Pecan Bundt Cake

Bourbon Glazed Pecan Bundt Cake

Ingredients

CAKE
3½ cups Dierbergs flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1½ cups Dierbergs butter, softened
2½ cups firmly packed Dierbergs brown sugar
5 large Dierbergs eggs, at room temperature
¼ cup bourbon
2 teaspoons vanilla extract
¾ cup buttermilk, at room temperature
3½ cups Dierbergs chopped pecans, toasted (divided)
Floured cooking spray (Pam)

GLAZE
⅓ cup Dierbergs granulated sugar
⅓ cup bourbon

CANDIED PECANS
1 cup water
½ cup Dierbergs granulated sugar
3 tablespoons Dierbergs Bakerhouse white sanding sugar

Directions

FOR CAKE  In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In large mixer bowl, beat butter at medium speed until fluffy.

Gradually beat in brown sugar at low speed until light and fluffy, about 3 minutes.

Beat in eggs 1 at a time.

Beat in bourbon and vanilla.

Alternately add flour mixture with buttermilk, beginning and ending with flour mixture.

Stir in 2½ cups of the pecans.

Pour mixture into 15-cup Bundt pan that has been generously coated with floured cooking spray.

Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 hour.

Cool in pan on wire rack 15 minutes. Invert onto wire rack. Remove pan. Use long thin skewer to poke holes over top and sides of cake.

FOR GLAZE  In 2-cup glass measure, combine the ⅓ cup granulated sugar and bourbon. Microwave on high stirring every 30 seconds until sugar is dissolved. Brush glaze over top of warm cake until all glaze is absorbed. Cool completely.

FOR CANDIED PECANS  In 2-cup glass measure, combine water with the ½ cup granulated sugar. Microwave on high stirring every 30 seconds until sugar is dissolved.

Place pecans in medium bowl; pour sugar water over top and toss to coat. Let stand 10 minutes; drain excess water.

Spread pecans on tray in single layer and let air dry.

Just before serving, toss pecans with sanding sugar. Sprinkle pecans over top of cake.

Tips

For individual bundlette cakes, coat bundlette pan with cooking spray with flour. Prepare cake batter as directed. Pour batter into bundlette pan filling each well about ⅔ full. Gently tap pan on counter to remove air bubbles. Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 10 minutes. Invert bundlettes onto wire rack. Proceed with recipe as directed. Makes 14 to 21 bundlettes

Servings: 12
Serving Size: Per serving without Candied Pecans

Per Serving
Calories: 752
Cholesterol: 139 mg
Fat: 42 g
Sodium: 190 mg
Carbohydrates: 82 g
Protein: 9 g
Fiber: 3 g Saturated Fat: 17 g