Saturday, August 30, 2008
Pumpkin Bourbon Bundt Cake with Bourbon Glaze
I know that I have all winter to enjoy pumpkin dishes and that summer isn't even over yet... but I just couldn't resist this recipe. I needed a cake for a gathering and this is the one that was calling to me. Besides, I have a well documented weakness for pumpkin bourbon combinations (here, and here) and it's been a while since I gave in to the temptation.
This is an excellent recipe. I used ginger, cinnamon, nutmeg and a touch of cardamom in the recipe instead of allspice (turns out I was out of it), it was moist with a nice light spice, mellow pumpkin flavor, and plenty of crunch from the pecans. The cake was good, no question about it, but the glaze -- now that was inspired. I was a bit doubtful about boiling the glaze the way the recipe said to, but it turned out to be great.
Once I brushed the glaze on the cake it set up a bit turning it into a slightly crusty, sugary, crunchy coating of perfection on the super moist and wonderful cake below. It looked and had the texture of a the glaze on a sugar donut, but with a light bourbon vanilla flavor to go along with it -- flavors you don't usually get with donuts.
1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter
2 large eggs
1 cup cooked sweet potato
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder (yes, a tablespoon)
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
3/4 teaspoon salt
Nonstick cooking spray with flour
1 1/4 cup chopped pecans
Directions Preheat oven to 325 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy.
Add sweet potato and vanilla; beat to combine.
Combine flour, baking powder, spices, and salt in a bowl.
Add half the flour mixture to the mixer and mix until just incorporated.
Add the milk and combine.
Add the remaining flour and combine.
Finally, add the bourbon and 1 cup chopped pecans and stir in just until incorporated.
Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom of the pan with 1/4c. chopped pecans. Pour in cake batter.
Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes.
Remove from pan; cool completely on wire rack.
Brush cake with bourbon syrup.
1 cup sugar
1/2 cup water
Boil for about 5 minutes
Add 1 T Butter
2 T Bourbon
1 tsp. vanilla
Boil for another 2 minutes, until beginning to thicken