Ingredients: |
Ingredients: 1 cup raisins 2/3 cup bourbon
1 cup flour 1/2 tsp baking powder 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup sugar 1 stick unsalted butter, room temperature 3 large eggs 1/4 cup whole milk 1/4 cup mild-flavored light molasses 1/4 tsp baking soda 2 cups chopped pecans
Browned Butter Glaze: 1/4 cup sweetened shredded coconut, toasted 10 pecan halves, toasted
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Directions: |
Directions:Soak raisins in bourbon in small bowl at least 4 hours or overnight.
Preheat oven to 300o. Butter and flour 12-cup Bundt pan. Drain raisins, reserving 6 tbl bourbon. Sift flour, baking powder, nutmeg, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in eggs, one at a time. Beat in dry ingredients. Mix milk, molasses and baking soda in small bowl to blend. Add milk mixture to batter, beating until fluffy. Stir in raisins, 4 tbl of reserved bourbon and chopped pecans. Spoon batter into prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 30 min. Turn cake out onto rack and cool. Brush cake with remaining 2 tbl bourbon. Drizzle glaze over cake. Sprinkle with toasted coconut. Garnish with pecan halves. Browned Butter Glaze: 1/2 stick unsalted butter 1 tbl bourbon 1 1/2 cups powdered sugar, sifted 2 tbl (about) water
Cook butter in heavy medium skillet over med heat until beginning to brown about 3 min. Pour butter into med. bowl. Let stand until cool but still liquid. Mix in bourbon. Gradually whisk in sugar. Add enough water to form glaze that is smooth and pourable
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