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
/4 cup sweetened shredded coconut, toasted
10 pecan halves, toasted
Browned Butter Glaze:
1/2 stick unsalted butter
1 tbl bourbon
1 1/2 cups powdered sugar, sifted
2 tbl (about) water
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Directions: |
Directions:Soak raisins in bourbon in small bowl at least 4 hours or overnight.
Preheat oven to 300 degrees. Butter and flour 12-cup Bundt pan or spring form 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.
Browned Butter Glaze:
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.
Drizzle glaze over cake. Sprinkle with toasted coconut. Garnish with pecan halves. |
This recipe for Bourbon-Pecan Cake with Browned Butter Glaze, by 