That Kentucky Butter Cake!!
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Kentucky Pecan Butter Cake
A luscious butter cake with a buttery pecan glaze
Betty's Kentucky Bourbon Pecan Cake
Betty demonstrates how to make a traditional Kentucky Bourbon Pecan Cake. This is a defining cake for Kentucky.
Kentucky Bourbon Pecan Cake
2 cups whole red candied cherries
2 cups bourbon whisky (I used Maker's Mark bourbon whisky.)
2 cups white seedless raisins
2 cups softened butter
2 cups sugar
2 cups light brown sugar, firmly packed
8 eggs, separated
5 cups all-purpose flour
4 cups pecan halves
1 ½ teaspoons baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
Combine cherries, raisins, and bourbon in a large mixing bowl. Cover with plastic wrap and let sit in the refrigerator overnight. Drain fruits and reserve bourbon. Place butter in bowl of mixer and beat on medium speed until light and fluffy. Add sugars gradually. Add egg yolks, one at a time, beating well after each addition. Combine ½ cup of the flour with the pecans. Mix the remaining flour with the baking powder, salt, and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with flour. Beat well after each addition. In a separate bowl, mix egg whites until stiff, but not dry. Fold gently into cake batter. Add drained fruits and floured pecans to the cake batter; blend. Grease a 10-inch tube pan; line with waxed or parchment paper. Pour cake batter into pan with 1 space left at the top. Place in 275-degree (F) oven; bake about 2 to 2 ½ hours, or until a cake tester comes out clean. (Loaves will take less time.) Cool cake 2 to 3 hours in pan. Remove from pan. Wrap in cheesecloth soaked in bourbon and store in aluminum foil inside a covered container for several weeks. This is my cake, for you, my YouTube friends! I hope you love it! --Betty ♥♥♥♥♥
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The Best Butter Pecan Pound Cake Recipe
This Butter Pecan Pound cake is so delicious. It makes for a great dessert for any occasion. You just can't go wrong with this recipe. Give it a try the family will love it.
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Holiday Series: Caramel Pecan Pound Cake Recipe | Cooking With Carolyn
How to Make Caramel Pecan Pound Cake Recipe
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Bourbon Pecan Cake: When a Pie and a Cake Have a Baby....
This is the final part of my Thanksgiving Series! Bourbon Pecan Cake is a delicious and different variation of Bourbon Pecan Pie. Make a favorite with a twist! You will love it, we do!
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2 1/2 Cups Sugar
1 Cup Butter, Softened
6 Eggs
3 Cups Flour
2 TSP Baking Powder
1 TSP Salt
1 TSP Nutmeg, Ground
1 Cup Sour Cream
1/2 Cup PLUS 1 TBS Bourbon
11/2 Cups Pecans, Chopped
2 Cups Powdered Sugar
2-3 TBS Water
Heat oven to 325. Beat sugar and butter in large mixing bowl. Add eggs, one at at time, beating after each egg. Mix Flour, salt, baking powder and nutmeg in separate bowl. Mix sour cream and 1/2 cup bourbon in another separate bowl. Add 1/3 flour mixture at a time to butter alternating with sour cream mixture, beating well after each addition until all mixed in. Stir in chopped pecans. Pour batter into a tube or bundt cake pan, greased well. Bake 60-90 minutes until metal or wooden pick inserted in center of cake comes out clean. Cool cake in cake pan on wire rack, 15 minutes. Remove cake from pan, Place on cake plate and cool completely.
In medium bowl combine powdered sugar and bourbon. Add water, one TBS at a time, until a thick but pourable glaze forms. Pour over cake, glaze should slowly drip down sides. Garnish with whole pecans if desired.
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