Bourbon-Pecan Layer Cake
- 2 cups all-purpose flour
- 1 cup toasted pecan bits, cooled and ground in a food processor
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1/4 cup bourbon
- 1/4 cup softened unsalted butter
- 1 1/2 cups light brown sugar, packed
- 3 large eggs
Brown Sugar Frosting
- 2 cups packed dark brown sugar
- 2/3 cup heavy cream
- 1/2 cup (1 stick) unsalted butter
- Scant 2 teaspoon bourbon
- 1 1/3 cups confectioners' sugar
- Heat oven to 350 degrees F.
- Coat two 9-inch round cake pans with cooking spray; line bottoms with wax paper,
then spray again. Dust with flour (or confectioners’ sugar, if preferred).
- Cake: In medium bowl, mix flour, pecans, baking powder, baking soda and salt. Set aside.
- In a glass, measure buttermilk and bourbon, then set aside.
- In large bowl, beat butter and sugar until pale and fluffy, about 3 minutes;
add eggs 1 at a time, beating well after each addition. Alternately add flour mixture
with buttermilk, stirring well after each addition. Repeat until all is mixed, then
spread in prepared pans.
- Bake 28 to 32 minutes, using a wooden pick to test.
- Let cool on rack 10 minutes.
- Brown Sugar Frosting: In large saucepan, stir together brown sugar, cream and
butter; bring to a boil, stirring often. Pour into large mixer bowl. Add bourbon.
Cool 20 minutes, stirring occasionally to just warm, then stir in confectioners’
sugar. On medium speed beat 5 minutes until fluffy.
- Place cake layer on platter, spread on warm frosting, top with second layer; frost top and sides.
- Garnish with 1 ounce chocolate, melted and cooled, and toasted pecan halves Drizzle chocolate on cake,
and top with pecans.
This is best if made a day ahead and served at room temperature.
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