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Bourban Pecan Cake

Oh, my gosh!! It's hard to describe this cake. All I can say, is that it will disappear very quickly. Not for the kiddies though...more for you.


3 & 1/2 cups all purpose flour
1 tbl baking powder
1 tsp ground ground nutmeg
1 & 3/4 cups bourbon
3/4 cup milk
1 tsp vanilla
1 & 1/2 cups (3 sticks) butter, at room temperature
1 box (1 pound) dark brown sugar
6 eggs
2 pounds pecan pieces
7 ounces pecan halves


1. Preheat oben to 350 degrees.
2. Lightly coat a 10 x 4 inch tube pan with non stick spray. Lightly dust pan with flour...tap out excess.
3. Sift together the flour, baking powder, and nutmeg in large bowl.
4. Mix 3/4 cup of the bourbon, the milk, and vanilla in small bowl.
5. Beat the butter in a large bowl on medium speed until smooth and creamy, about 2 minutes.
6. Beat in brown sugar until fluffy, about 2 minutes.
7. Beat in eggs, one at a time, scraping down the side of bowl frequently to keep batter smooth.
8. On low speed, beat in the flour mixture in 3 additions, alternating with the bourbon mixture.
9. Stir in the pecan pieces until evenly distributed. Pour into the prepared pan. Arrange the pecan halves over top the cake.
10. Cover the pan loosely with foil.
11. Bake for 1 hour & 40 minutes. Remove foil, and bake for another 20 minutes or until wooden toothpick inserted in the crack on top of cake comes out clean with moist crumbs clinging to it.
12. Cool cake in pan on wire rack for 20 minutes.
13. Turn cake out. Place sheet of waxed paper under wire rack, palce cake on rack. Using a long wooden pick, pierce top of cake in 12 places. Slowly pour remaining cup of bourban over cake until all of it is absorbed.
14. Let cool completely.

***This cake can be made several weeks ahead, wrapped in plastic wrap, then foil...freeze. When ready to use, thaw overnight in the refrigerator.