In a large bowl cream together the butter and sugar until light and fluffy. Add eggs one at a time beating after each addition until yolks disappear.
Ingredients
- This is important so the eggs dont scramble.
- Whisk on a little past low heat for 5 minutes.
- Butter the sides and line the bottom of 9-inch round pan with parchment.
- In a large mixing bowl cream shortening.
- Spoon into the prepared bundt pan.
- Line with wax paper.
- Pour cake batter into pan within 1 inch of the top.
Bake in water bath at 350 degrees for about 50 minutes.
In a medium bowl add together the flour baking powder salt and nutmeg.
Cover tightly and let stand in the refrigerator overnight.
Add sugars gradually beating on medium until well.
Cook Time1 hr 30 mins.
In a small bowl whisk the egg yolks.
How To Make old fashioned bourbon pecan cake.
Then sprinkle the bottom of the pan with 12 cup of chopped Pecans.
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In another bowl combine flour baking powder salt and nutmeg.
Cover and refrigerate for 8-24 hour.
Then wrap each layer with plastic wrap I like to double wrap and then loosely again with foil and freeze the cake layers for up to 2 months.
Place in a 275 degrees F.
Sprinkle the floured pecans over batter and fold in gently.
Once mixed gently fold in 1 12 cups pecans.
Remove cake from oven.
Whisk in the powdered sugar bourbon and vanilla until very well combined.
Preparation And Explanation
- Gradually add in sugar beating well using an electric mixer on medium speed. Using a huge bowl mix together the.
- Drain the fruit and reserve the bourbon. Beat the butter on medium until fluffy about 2 minutes.
- Remove from heat and add sugar eggs and bourbon mixing well. Cool cakes in pans on cake rack for about 2 to 3 hours.
- Gradually mix in sugar and beat on medium 4 minutes. Set the oven to 350 degrees and evenly spray a 9in pan with Pam.
- 1 stick of butter 3 egg yolks and 1 C plus 2 Tbsp sugar. Dense brown sugar cake dotted with bourbon soaked raisins and crunchy pecan pieces this vintage recipe first appeared in the Sweet Treasures Collection from 1990.
- To make the glaze simply melt the butter in a small saucepan. Preheat oven to 325F.
Melt the chocolate and butter in a small bowl over a double boiler.
Heat oven to 325 degrees.
Add in vanilla and remove from heat.
Our Bourbon Pecan Pound Cake is a buttery rich tender cake loaded with pecans just the right amount of bourbon and topped with a luscious Caramel Glaze.
Cream butter and sugar well then add egg yolks one at a.
Add the brown sugar evaporated milk bourbon and sweetened condensed milk.
Cream on high for 5 min.
Place this pan into a larger pan adding 12 inch of hot water.
Let the cake cool in the pan for 20 minutes.
Remove from heat and set pot aside leaving the bowl on top of pot.
Spread Bourbon Buttercream Frosting between layers and on top and sides of cake sprinkling 14 cup pecans on top of frosting for each of the layers.
You will need to mix well to incorporate the butter and sugar.
Press remaining 2 cups pecans into sides of cake.
Whisk egg yolks and half of the sugar in a metal mixing bowl.
Preheat oven to 325 F.
Total Time1 hr 50 mins.
Sprinkle chopped semisweet chocolate bar over top of cake. In another bowl combine sour cream and bourbon.
Place butter in a large bowl and beat with an electric mixer on medium speed until light and fluffy.
Just make sure to let the cake layers de-frost in the fridge overnight before you use them again.
Pour the glaze over the entire bottom of the cake and allow to soak in.
When cake is out of the oven poke holes in the bottom of the cake with a wooden skewer.
Bake at 325F for 1 hour 40 minutes or until a toothpick inserted halfway between the side and the center has just one or two crumbs attached to it.
Bake loaf cakes for 2 to 2 ½ hours or until a toothpick in the center of cakes come out clean.
Pour mixture into pan.
Add flour-bourbon alternately beating just to mix.
Stir in the remaining ¼ cup bourbon and pecans.
Add in eggs one at a time beating well after each addition.
Preheat the oven to 300F grease and flour a 10 inch bundt or tube pan.
Grease loaf pans.
Pour the batter into the pan.
Grease and flour 12 cup fluted tube pan.
Beat in the egg yolks.
Grease and flour a 9-inch springform pan.
Drizzled with creamy brown sugar glaze and hot milk bourbon glaze this is a recipe thats withstood the test of time.
Whisk together flour baking powder salt and nutmeg.
Invert bundt pan and remove the cake from pan.
Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper.
In medium size bowl mix cherries raisins and bourbon.
Grease and lightly flour wax paper.
Add to creamed mixture.
Mix together the remaining 2 cups flour baking powder salt and nutmeg.
Take about 14 of the hot liquid and very slowly mix into the egg yolks to temper the egg yolks.
Allow to cool while the cake is baking.
In another bowl combine sour cream and bourbon.
Sprinkle chopped semisweet chocolate bar over top of cake.
Preheat oven to 325F.
To make the glaze simply melt the butter in a small saucepan.
Dense brown sugar cake dotted with bourbon soaked raisins and crunchy pecan pieces this vintage recipe first appeared in the Sweet Treasures Collection from 1990.
1 stick of butter 3 egg yolks and 1 C plus 2 Tbsp sugar.
Set the oven to 350 degrees and evenly spray a 9in pan with Pam.
Gradually mix in sugar and beat on medium 4 minutes.
Cool cakes in pans on cake rack for about 2 to 3 hours.
Remove from heat and add sugar eggs and bourbon mixing well.
Beat the butter on medium until fluffy about 2 minutes.
Drain the fruit and reserve the bourbon.
Using a huge bowl mix together the.
Gradually add in sugar beating well using an electric mixer on medium speed.
Pour cake batter into pan within 1 inch of the top.
Line with wax paper.
Spoon into the prepared bundt pan.
In a large mixing bowl cream shortening.
Butter the sides and line the bottom of 9-inch round pan with parchment.
Whisk on a little past low heat for 5 minutes.
This is important so the eggs dont scramble.