2 sticks (8 oz.) unsalted butter, softened
1 c. granulated sugar
1 c. light brown sugar
4 eggs, at room temperature beaten
1/4 c. milk
2 tbsp. bourbon
1 tsp. vanilla extract
2 c. fresh or canned unsweetened pumpkin puree
3 c. all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
Small pinch of salt
1 c. plus 2 tbsp. pecan halves, coarsely chopped
Preheat oven to 350 degrees. Generously grease and flour a 12 cup angel food cake pan or a bundt pan. In a large bowl, using
an electric mixer, cream the butter, sugar and brown sugar until fluffy. Gradually beat in the eggs on low speed. Beat in the milk, bourbon, vanilla and pumpkin puree.
In a bowl, sift the flour with the baking soda, baking powder, cinnamon, ginger, allspice, nutmeg and salt. Add the dry ingredients to the pumpkin mixture and
mix until blended. Stir in 1 cup of the pecans. Spoon the batter into the prepared pan and bake for about 1 hour or until a
cake tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a rack to
cool completely. Transfer to a plate. Drizzle warm Bourbon Caramel Glaze over the top of the cake. Garnish with the remaining
2 tablespoons of pecans.
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