Pour the whiskey glaze over the warm cake and allow it to soak in as the cake cools.ġ2.
When cake is done baking, remove it from the oven and poke a few holes in it with a skewer. If it still smells like a bar, cook it a little longer!ġ1. Sniffing is a good way to determine how much of the alcohol has burned off. Bring the glaze to a low boil and allow to simmer for 5–10 minutes, stirring constantly so your sugar doesn’t burn. In a small saucepan, stir together the butter, sugar, and whisky as you cook the mixture over medium heat. While the cake is baking, make the glaze. Next, add in the granulated sugar and brown sugar. Whisk the ingredients over low heat until well combined. In a large saucepan add 3/4 cup cocoa powder, coffee, whiskey and butter. Bake cake at 325 degrees Fahrenheit for 50 minutes-1 hour, or until a skewer inserted into the middle of the cake comes out clean.ġ0. Spray a 10-inch springform pan with non-stick cooking spray and set aside. Pour cake batter over the pecan mixture and use a spatula to even out the top.ĩ. Pour pecan topping evenly into the bottom of the prepared bundt pan. Fold in brown sugar and chopped pecans.Ĩ. In a small bowl, beat egg whites until very frothy and slightly stiff. Add lemon zest, juice, vanilla, and whisky for flavoring and mix until fully combined. Do not over-mix the cake batter that will make it tough.Ħ. Add dry ingredients alternately with milk, stirring to combine after each addition. Then beat the egg and butter mixture at medium speed for about 8 minutes, making sure to scrape down the sides of the bowl with a spatula every 2 minutes or so.ĥ. Add eggs one at a time, beating well after each addition. In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together butter and sugar until “very pale and smooth as satin”, according to the original recipe.Ĥ. In a medium bowl, sift together cake flour, baking powder, and salt.ģ. Butter the bottom of a large bundt pan well, and spray the sides with nonstick baking spray. Ingredients: 3 1/2 cups pastry flour, 3/4 tsp salt, 3 tsp baking powder, 1 pound of butter (2 cups, room temperature), 2 1/2 cups confectioners sugar, 5 eggs, 1 cup whole milk, 2 tbsp whiskey, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp vanilla extract or pasteįor the pecan topping: 3/4 cup finely chopped pecans, 1/3 cup dark brown sugar, 2 egg whitesįor the glaze: 1/3 cup granulated sugar, 5 tbsp whiskey, 2 tbsp butterġ. Makes: one large bundt cake, Time: 45 minutes active, 1 hour baking All that’s left to do is let it cool (if you can wait that long) and dust it with powdered sugar. Toasty on the outside, soft and fluffy on the inside… this cake is heaven. The little crunchy parts on the bottom of the cake are amazing.