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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pecan Whisky Cake
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Cakesandfrostings - Cake Pecan Whisky Cake Post by :Bev_Cassidy Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2770

Click below to download : Cakesandfrostings - Cake Pecan Whisky Cake (Format : PDF)

Cakesandfrostings - Cake Pecan Whisky Cake

3 cups pecan halves
2 cups sugar
1 cup butter
6 eggs
3 cups flour
2 tsp baking powder
1 tsp nutmeg
1/2 tsp salt
1/2 cup rye whisky


Grease a 10" Bundt pan or spray with Pam.

Spread pecans on a baking sheet; bake 5 to 7 minutes at 350° or until golden and fragrant. Let cool.

In a large bowl beat sugar and butter until light and creamy. Beat in eggs, one at a time, until fluffy.

In medium bowl, mix flour, baking powder, nutmeg and salt. Beat flour mixture into creamed mixture alternately with the whisky until well-combined; fold in cooled pecans.
Spoon batter into pan. Bake at 350° ~ 1-1/4 hours until tester comes out clean. Let cool in pan on wire rack for 30 minutes before turning out onto serving plate.


Whisky Glaze:
1 cup water
1/2 cup sugar
1/4 cup rye whisky


In small saucepan, boil water and sugar over high heat for 5 minutes. Remove from heat; let cool slightly. Stir in whisky. Drizzle glaze evenly over cake; let cool completely. Cake can be stored well wrapped for 2 days and freezes well. Serves ~ 14.


Warm Bourbon Cream Sauce:
1/2 cup butter
1 cup sugar
1/2 cup half & half (10% cream)
1 tsp vanilla
speck of salt
2-3 Tbs bourbon


Melt butter; stir in sugar, half & half, vanilla and salt. Cook over low heat, whisking until smooth. Slowly add bourbon, 1 Tbs at a time, whisking it in. Remove from heat. Ladle warm sauce over slice of warm cake.
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1 1/2 cups sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 eggs 16 ounces crushed pineapple 1/2 cup nuts -- chopped Sauce: 1 cup evaporated milk 1/2 cup sugar 1 stick margarine 1 teaspoon vanilla Preheat oven to 350° F.Combine sugar, flour, soda and salt. Add eggs and pineapple; mix together well. Pour into greased 9x13-inch cake pan. Sprinkle nuts over top of batter. Bake at 350 F. for 40 to 45 minutes. Bring sauce ingredients to a boil; pour over hot cake. Serve with whipped cream or plain.
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1 package (18.25 ounces) plain yellow cake mix 1/2 cup (1 stick) butter melted 4 eggs 1 1/2 cups light corn syrup 1/2 cup firmly packed dark brown sugar 1 teaspoon vanilla 2 cups chopped pecans, toasted Heat oven to 325 degrees. Place cake mix, melted butter and 1 egg in large bowl. Beat on low speed until well combined, about 30 seconds. Measure out 2/3 cup batter and set aside. Spread remaining batter in bottom of ungreased 13 x 9 x 2 inch baking dish. Bake in 325 degree oven for 15 minutes or until top lightly browns and puffs
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