posted by Andy 07-25-103 10:08 AM
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.