Friday, October 10, 2008
Bob Barker did not call my name
I am unfortunately not the Grand Prize Winner for Bundts Across America 2008. But I am allowed to finally post my recipe for my cake. So here is the Thanksgiving Holiday Winner, It is a great cake for this time of year and I hope if you try it that you enjoy it as much as I did.
Pumpkin Pecan Pie Bundt Cake
For the Cake –
3 cups of All Purpose Flour
1 teaspoon of baking powder
1 teaspoon of salt
1 tablespoon of cinnamon
1/8 teaspoon of nutmeg
½ teaspoon of baking soda
1/3 cup of buttermilk
¼ cup of bourbon
¼ cup of light molasses
1 tablespoon of vanilla extract
1 ¾ sticks unsalted butter, softened
1 ½ cups of granulated sugar
3 large eggs, at room temperature
1 – 15oz can of packed pumpkin puree (not pumpkin pie filling)
For the Pecan Layer -
1 cup of pecans, toasted and chopped
½ cup of light brown sugar, packed
¼ stick of unsalted butter, melted
For the Glaze -
1 ¾ cups of powdered sugar
2 teaspoons of cinnamon
2 tablespoons of water
2 tablespoons of apple juice
Preheat the oven to 350 degrees and spray a 12 cup Bundt cake pan with non stick baking spray. In a small bowl combine all of the ingredients for the pecan layer. Stir until all of the sugar is coated with butter and set aside. In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda. In a glass measuring cup or bowl combine the buttermilk, bourbon, molasses and vanilla together and set aside.
In the bowl of a stand mixer combine the butter and granulated sugar on medium speed until light and fluffy. Add in the eggs one at a time, making sure the previous egg has been well incorporated before adding the next. Be sure to scrape down the bowl after all of the eggs have been added. With the mixer on low, mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture and half of the pumpkin puree. Repeat with half of the remaining flour mixture and the rest of the buttermilk mixture and pumpkin puree.
Turn off the mixture and stir in the remaining flour by hand. Scrape half of the batter into the prepared pan in an even a layer as possible. Sprinkle an even layer of the pecan layer over the batter. Put the remaining batter on top of the pecan layer and smooth the top. Tap the pan on the counter to break up any air bubbles that might be in the batter.
Bake the cake for 50-60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes on a cooling rack then turn it out and let it sit for 10 more minutes. While it is cooling combine the glaze ingredients and slowly pour the glaze over the warm cake making sure to evenly cover the cake. Let the cake cool for at least an hour before serving.