Brandypecanbundtcake Recipes

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

BRANDY MOIST CAKE

Steps:

• Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
• Add egg whites 2 at a time, beating well after each addition.
• Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
• Combine flour, soda, and salt; gradually add to yogurt mixture.
• Beat and additional minute.
• Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
• Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
• Yield 16 serves.

BRANDY PECAN BUNDT CAKE

Steps:

• 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.
• 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.
• Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
• Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
• Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
• To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
• Add powdered sugar, brandy and milk; beat until smooth.
• Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.

APPLEJACK BUTTER PECAN BUNDT CAKE

Steps:

• Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
• Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
• Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
• Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
• In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
• Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
• Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
• Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
• Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.