Ingredients: |
Ingredients: 2 sticks (8 oz.) unsalted butter, softened
1 c granulated sugar
1 c light brown sugar
4 eggs, at room temperature beaten
1/4 c milk
2 tbsp bourbon
1 tsp vanilla extract
2 c fresh or canned unsweetened pumpkin puree
3 all purpose flour
2 tsp baking soda
2 tsp baking powder
1 3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Small pinch of salt
1 c plus 2 tbsp pecan halves, coarsely chopped
ICING:
1 (8 oz) pkg cream cheese
1/2 c Butter
2 tsp Bourbon
1 box powdered sugar
Mix cream cheese and butter. Add vanilla (Bourbon) and sugar. Beat well. Ice cake. Sprinkle with chopped pecans.
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Directions: |
Directions:Preheat oven to 350 degrees. Generously grease and flour a 12 cup angel food cake pan or a bundt pan. I USED A BUNDT PAN—IT LOOKS PRETTY.
In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until fluffy. Gradually beat in the eggs on low speed. Beat in the milk, bourbon, vanilla and pumpkin puree.
In a bowl, sift the flour with the baking soda, baking powder, cinnamon, ginger, allspice, nutmeg and salt. Add the dry ingredients to the pumpkin mixture and mix until blended. Stir in 1 cup of the pecans.
Spoon the batter into the prepared pan and bake for about 1 hour or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a rack to cool completely. Transfer to a plate.
Drizzle warm Bourbon Caramel Glaze over the top of the cake. Garnish with the remaining 2 tablespoons of pecans. OR frost with cream cheese icing substituting the vanilla for bourbon. |
This recipe for Drunken Pumpkin Cake is from