Southern Bourbon Cake

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1 1/2 cups Confectioners' sugar
  • 3 cups Flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 Sugar
  • 2 cups Sugar

• Nuts & Seeds

  • 2 1/4 cups Pecan

• Dairy

  • 1 Butter
  • 2 3/16 cups Butter

• Beer, Wine & Liquor

  • 1 cup Bourbon

Found on restlesschipotle.com

Description

Ingredients

• Butter for greasing pan
• Sugar for pan
• 2 cups butter
• 2 cups sugar
• 6 eggs
• 3 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 2 cups chopped pecans
• 3/4 cup bourbon
• 3 tablespoons of bourbon for pouring
• 1-1/2 cups Confectioners sugar
• 3 tablespoons melted butter
• 1 tablespoon bourbon
• 1/4 cup chopped pecans

Directions

• Have all ingredients at room temperature before beginning.
• Grease a bundt pan and add about 1/4 cup sugar.
• Move the bundt pan around and gently shake until the sugar coats the pan.
• Pour out any excess sugar.
• Preheat the oven to 325F.
• Cream the butter and 2 cups of sugar together until light and fluffy.
• Add the eggs, one at a time, beating after each addition.
• Beat in 1/4 cup of the bourbon.
• Blend the flour, cinnamon, baking powder, salt, and nutmeg together.
• Add to the creamed mixture a little at a time.
• Stir in the remaining bourbon and pecans.
• Spoon into the prepared bundt pan.
• Bake at 325F for 1 hour 40 minutes or until a toothpick inserted halfway between the side and the center has just one or two crumbs attached to it.
• Remove cake from oven.
• While still hot pour the 3 tablespoons of bourbon over the cake along the outside edge.
• Let cool in the pan.
• Add the Confectioners sugar to a bowl.
• Stir in the melted butter until well blended.
• Add enough bourbon to make a thick glaze.
• Spoon the glaze over the cooled cake and sprinkle with more chopped pecans.