Brandy Pecan Bundt Cake
Indulge in the rich and nutty flavors of this Brandy Pecan Bundt Cake, a show-stopping dessert that’s perfect for special occasions or holiday gatherings. Infused with warm notes of brandy and loaded with crunchy chopped pecans, this moist and tender cake is as aromatic as it is delicious. With a delicate crumb, buttery sweetness, and a touch of powdered sugar for a decorative finish, this Bundt cake strikes the perfect balance between elegance and comfort. Easy to prepare with just 30 minutes of prep time, it’s baked to golden perfection in under an hour, making it an impressive yet fuss-free centerpiece. Pair it with a cup of coffee or a scoop of vanilla ice cream for a truly memorable treat.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups brandy
- 0.5 cups whole milk
- 1.5 cups chopped pecans
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary.
Mix in the vanilla extract and brandy until well combined.
Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk (start and end with the dry ingredients). Mix only until just combined, ensuring not to overmix.
Gently fold in the chopped pecans using a spatula.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
6033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.3 g | 436% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 629.9 g | 229% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 379.1 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 473 mg | 36% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1533 mg | 33% | |
*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.
