Recipe for cooking bourbon-pecan layer cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Bourbon-Pecan Layer Cake

2 c. all-purpose flour
1 c. toasted pecan bits, cooled and ground
    in a food processor
1 tsp. baking soda
1 tsp. baking powder.
1/4 tsp. salt
1/4 c. buttermilk
1/4 c. bourbon
1/4 c. softened unsalted butter
1 1/2 c. light brown sugar, packed
3 lrg. eggs

Preheat oven to 350 degrees F.

Coat two 9-in. round cake pans with cooking spray; line bottoms with wax paper, then spray again. Dust with flour (or powdered’ sugar, if preferred).

In med. bowl, mix flour, pecans, baking powder, baking soda and salt. Set aside.

In a glass, measure buttermilk and bourbon, then set aside.

In lrg. bowl, beat butter and sugar until pale and fluffy, about 3 mins.; add eggs 1 at a time, beating well after each addition. Alternately add flour mixture with buttermilk, stirring well after each addition. Repeat until all is mixed, then spread in greased pans. Bake 28 to 32 mins., using a wooden pick to test. Let cool on rack 10 mins..

Brown Sugar Frosting
2 c. packed dark brown sugar
2/3 c. heavy cream
1/2 c. (1 stick) unsalted butter
Scant 2 tsp. bourbon
1 1/3 c. powdered’ sugar

In lrg. saucepan, stir together brown sugar, cream and butter; bring to a boil, stirring often. Pour into lrg. mixer bowl. Add bourbon. Cool 20 mins., stirring occasionally to just warm, then stir in powdered’ sugar.

On med. speed beat 5 mins. until fluffy. Place cake layer on platter, spread on warm frosting, top with second layer; frost top and sides. Garnish with 1 ounce chocolate, melted and cooled, and toasted pecan halves Drizzle chocolate on cake, and top with pecans.

This is best if made a day ahead and served at room temperature.