Two Ton Bourbon Pecan Cake Best Family Recipes

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Monday, January 24, 2011

Two Ton Bourbon Pecan Cake

"Serve this wealthy and decadent cake up for your subsequent Fat Tuesday/Mardi Gras ceremonial dinner."

Ingredients :

three half of cups all-reason flour
1 tablespoon baking powder
1 teaspoon floor nutmeg
1 three/four cups bourbon
three/four cup milk, room temperature
1 teaspoon vanilla extract
1 half of cups butter, room temperature
1 pound darkish brown sugar
6 eggs, room temperature
2 pounds chopped pecans
7 oz pecan halves

Instructions :

Prep : 30M	Cook : 10M	Ready in : 2H30M

Preheat oven to 350 levels F (a hundred seventy five levels C). Lightly grease a tube pan.
Sift flour, baking powder, and nutmeg collectively in massive bowl. In a small bowl, blend 3/four cup bourbon, the milk and vanilla.
In a large bowl, beat the butter until smooth and creamy with an electric mixer. Beat in brown sugar till the combination is fluffy. Add the eggs to the combination, beating one in at a time. Mix the flour mixture and the bourbon mixture into the huge bowl, small amounts at a time. Using a wooden spoon, stir the pecan portions into the batter. Transfer the batter to the prepared angel meals cake pan. Arrange the pecan halves in circles on pinnacle of cake (they'll be on the lowest as soon as the cake comes out of the pan).
Cover the pan with foil. Bake in preheated oven until a tester comes out easy, approximately 1 hour forty mins. Remove foil and bake every other 20 mins. Let the cake cool 20 mins before eliminating it from the pan. Pierce the cake with a fork or knife in some locations and pour 1 cup bourbon over the cake.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook it frivolously, and make clean-up less complicated.

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