Bourbon Pecan Pound Cake II |
|
 |
Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
Nick Malgieri Ingredients:
2 1/2 cups all-purpose flour |
1 cup packed light brown sugar |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 lb unsalted butter, softened (2 sticks) |
4 large eggs |
3 large egg yolks |
1/2 cup best kentucky bourbon |
2 teaspoons vanilla extract |
1 1/2 cups finely chopped pecans (tossed with 1 tablespoon flour) |
powdered sugar, for finishing |
Directions:
1. Butter and flour a 12-cup tube pan or Bundt pan.
2. Position oven rack in the lower third of the oven; preheat to 325°.
3. Add flour, sugars, baking powder, and salt in the bowl of a stand mixer with the paddle attachment, then add in the butter.
4. Beat on the lowest speed for about 2 minutes, until the ingredients are well combined.
5. Combine the remaining batter ingredients, except the pecans in a bowl; mix well.
6. Increase mixer speed to medium and add 1/3 of the liquid ingredients; mix for 2 minutes, then stop and scrape down the bowl and beater.
7. Add another third of the liquid, beat for 2 minutes, then scrape again.
8. Finally, add the remaining liquid and beat and scrape as before.
9. Use a large rubber spatula to give the batter a final stir; fold in the floured pecans, thend scrape the batter into the prepared pan; smooth the top.
10. Bake for 65-75 minutes, or until a pick comes out clean.
11. Cool cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
12. Just before serving, dust the cake generously with powdered sugar.
13. *Almond Rum Pound Cake—substitute chopped blanched whole almonds for the pecans and white rum for the bourbon; add 1 teaspoon almond extract along with the vanilla extract.
14. *Hazelnut Dark Rum Pound Cake—substitute coarsely ground unblanched hazelnuts for the pecans and dark rum for the bourbon.
|
|