Pecan Molasses Bundt Cake with Bourbon Glaze

Pecan Molasses Bundt Cake with Bourbon Glaze
Photo by Scott Peterson

Ingredients

  • 2 cups sugar
  • 1 cup pecans
  • Nonstick vegetable oil spray
  • 2 cups sugar
  • ½ cup bourbon
  • 1 cup buttermilk
  • 2 teaspoons dark corn syrup
  • + 15 more ingredients
    • 2 teaspoons baking powder
    • 2 teaspoons vanilla extract
    • 3 ¼ cups cake flour
    • 4 teaspoons vanilla extract
    • ¾ teaspoon salt
    • 16 tablespoons unsalted butter
    • 4 large eggs
    • ½ teaspoon baking soda
    • 2 teaspoons water
    • 16 tablespoons unsalted butter
    • Vanilla ice cream
    • 1 cup whole milk
    • ¼ cup mild-flavored (light) molasses
    • ¼ cup dark corn syrup
    • 1 teaspoon baking soda

Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixt...

View full recipe at Epicurious

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