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.

18 comments:

  1. Katie, I'm sorry! It still looks beautiful and sounds delicious! Come over to my blog and leave a comment for a chance win a box of chocolates!

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  2. Well I would have voted for you. It sounds wonderful!

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  3. but you are a winner to me - always - and the cake was really, really great -

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  4. Oh man! If I were a judge, I would have totally picked you! This cake looks amazing. Maybe next year!

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  5. Sorry, about not winning! I agree with everyone else's comments the cake looks great and sounds DELISH!
    ~ingrid

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  6. Well, it looks amazing and the ingredients must have made for a most delicious cake. I say it's a winner!

    I'm putting this recipe in my "must make" file and will impress my friends and family with it soon.

    Great post!

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  7. I'm sorry you didn't win, but this looks amazing. Line Meryl, I am putting this on "must make" list. I found you via foodgawker.

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  8. This looks delicious not matter what!

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  9. Katie, those judges were paid off!! You should have won. This is a beautiful bundt cake. Photo and all. I think we should ask for a recount. You have my vote. You'll always be a winner in my book. So there.

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  10. Sorry you didn't win. That bundt sounds good though.

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  11. if this sensational recipe wasn't the winner, i'll be excited to see what actually did win. awesome creation, katie!

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  12. Wow, this looks terrific. Now I know what I'm making for Thanksgiving dessert. Beautiful photo by the way!

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  13. Should be a winner! :) I like the title of this post... did you see Price is Right when Bob Barker was still the host? I did, and sadly he didn't call my name! Great cake.

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  14. Katie! I got the thanks for your fabulous recipe, but you are not the GP winner, too! Your cake was so good! I can't wait to see who the winner is...any guesses?

    Teri

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  15. HoneyB - It was delicious, if only they saw that too!
    Noble Pig - Thanks.
    Anon - Thanks!
    Leslie - Im going to kick some butt next year now that I have a competition under my belt.
    Ingrid - Thanks, it is pretty tasty.
    Meryl - I hope they all enjoy it.
    Kelly - Thanks for stopping by and I hope you love it as much as I do.
    Tami - Thanks.
    Teresa - I know they had to have been. Maybe next year I can pay them off!
    Peabody - Thanks.
    Grace - I want to see the winner too, I don't know if I can wait that long.
    Marleybear - I hope everyone enjoys the cake for Thanksgiving.
    Hillary - I never got to go when he was still a host but it was one of the things I wanted to do in my life. Drew just isn't the same.
    Teri - I know it was so disappointing to not win. I have a few that I hope will win because they were good and a few that if they win I don't know what they were thinking. And your cake was in the I hope they win category so that whittles it down.

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  16. Hi. My name is Jessica I work for Bass Pecan Company. We are having a pecan recipe contest. Enter in a chance to win $1000 at our www.basspecan.com

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  17. Don't you worry about that - you did an amazing job!

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  18. Oh well, you're a winner for all of us!

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