Brandy Pecan Bundt Cake
Total Time: 1 hr 25 mins
Preparation Time: 15 mins
Cook Time: 1 hr 10 mins
Ingredients
- Servings: 12
- 1 cup butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup packed brown sugar
- 5 eggs
- 1 cup sour cream
- 1/2 cup brandy
- 2 1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup chopped pecans
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon brandy
- 4 -5 teaspoons milk
- pecan halves (to garnish)
Recipe
- 1 preheat oven to 325°f generously grease and sugar (yes, i said sugar) a 10-inch tube pan. pour amount of water in a 13x9 to come half way and place on bottom rack of oven. (this creates a steam in the oven and will make this dense cake really moist) leave pan in oven during the cooking time as well.
- 2 beat together butter and sugars in large bowl until light and fluffy. add eggs, one at a time, beating well after each addition. blend in sour cream and brandy.
- 3 sift together dry ingredients. add to butter mixture, mixing until well blended. stir in pecans. pour into prepared pan, spreading evenly to edges.
- 4 bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (surface will appear slightly wet.)
- 5 cool cake in pan on wire rack 10 minutes. loosen edges and remove to rack to cool completely.
- 6 to prepare brandy glaze, heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
- 7 add powdered sugar, brandy and milk; beat until smooth.
- 8 drizzle cake with brandy glaze. garnish, if desired. store tightly covered.
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