Bourbon Pecan Cake
Indulge in the rich, Southern-inspired flavors of this Bourbon Pecan Cake, a decadent dessert that’s equal parts moist, nutty, and irresistibly spiced. Infused with the warm notes of bourbon and a hint of fragrant cinnamon and nutmeg, this cake is layered with a buttery crumb and studded with chopped pecans for a satisfying crunch in every bite. Perfectly balanced with a backdrop of vanilla and a light dusting of powdered sugar, this show-stopping bundt cake is ideal for holiday gatherings, special occasions, or anytime you need a sweet treat with a touch of sophistication. Simple to prepare yet bursting with flavor, this bourbon-infused pecan cake will quickly become your go-to recipe for impressing family and friends.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 200 grams Granulated sugar
- 150 grams Brown sugar
- 4 large Eggs
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 120 milliliters Whole milk
- 60 milliliters Bourbon
- 2 teaspoons Vanilla extract
- 150 grams Pecans (chopped)
- 15 grams Powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23cm) bundt pan or round cake pan with butter and lightly dust with flour. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar together using a hand or stand mixer until creamy and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry mixture (three additions of dry, two of wet). Mix until just combined.
Stir in the bourbon and vanilla extract until fully incorporated.
Gently fold in the chopped pecans using a rubber spatula.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving for a decorative finish.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 31.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
