Old Fashioned Bourbon Pecan Cake

Donna Thiemann

By
@Angelfoodie

This is the kind of cake my mother or grandmother kept in a tin and "seasoned" it with Bourbon or Apricot Brandy to keep this pound cake Moist! Then after saving it she would offer it to special guests. This is a traditional British Christmas Cake!

Bourbon, or orange juice or Brandy is essential for keeping this pound cake moist! My mother used fruit flavored brandy during the holidays.


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Rating:

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Serves:

12

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 c
or two sticks butter, do not substitute
3 c
sugar
8-9 large
eggs, separated
3 c
self rising flour
2 tsp
vanilla extract
2 tsp
almond extract
3 oz
bourbon or orange juice
1 c
pecans, chopped
2-3 Tbsp
apricot brandy, or orange juice or good bourbon

Directions Step-By-Step

1
Preheat the oven to 300*F grease and flour a 10 inch bundt or tube pan. Then sprinkle the bottom of the pan with 1/2 cup of chopped Pecans. Set Aside.
2
Cream butter and sugar well, then add egg yolks one at a time mixing completely after each addition.
3
Add flour, extracts and bourbon, then combine and set aside.
4
Whip the egg whites till stiff peaks form. Fold the egg whites into the batter until well combined.
5
Pour batter into the prepared pan. Sprinkle the remaining pecans over the top of the batter.
6
Bake at 300*F for 1-1/2 hours or until a tooth pick inserted comes out clean.
7
You may feed this cake 2-3 tablespoons of Apricot brandy every two weeks or until The holidays. Lovely old fashioned bourbon pecan cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom