Raspberry Brandy Pecan Cake
Indulge in the rich and fragrant flavors of this Raspberry Brandy Pecan Cake, a show-stopping dessert that combines the tangy sweetness of fresh raspberries with the warm nuttiness of toasted pecans. Infused with a splash of brandy and a hint of vanilla, this moist and tender bundt cake strikes the perfect balance between sophistication and comfort. The batter, enriched with butter and eggs, creates a light yet dense texture that cradles the bursts of fruit and crunchy pecans in every bite. Finished with a delicate dusting of powdered sugar for an elegant presentation, this cake is perfect for holiday gatherings, special celebrations, or simply treating yourself. Ready in just about 80 minutes, this recipe will fill your kitchen with irresistible aromas and leave your guests reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup whole milk
- 2 teaspoons vanilla extract
- 0.25 cup brandy
- 1.5 cups raspberries (fresh or frozen)
- 1 cup toasted pecans (chopped)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In a small bowl, combine the whole milk, vanilla extract, and brandy.
Gradually alternate adding the dry ingredients and the milk mixture into the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the raspberries and toasted pecans, being careful not to overmix to preserve the texture.
Pour the batter into the prepared bundt or tube pan. Smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
If desired, dust the cake with powdered sugar before serving for an elegant touch.
Nutrition Facts
Calories |
4651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 617.5 g | 225% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 345.8 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 570 mg | 44% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1916 mg | 41% | |
*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.
