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Bourbon-Pecan Layer Cake
Ingredients
- Cooking spray
- 2 cups unsifted all-purpose flour
- 1 cup toasted pecan halves -- cooled, ground in
- processor
- 1 teaspoon baking powder and baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup bourbon
- 3/4 cup unsalted butter -- softened
- 1 1/2 cups packed dark brown sugar
- 3 large eggs
- BROWN SUGAR FROSTING
- 2 cups packed dark brown sugar
- 2/3 cup heavy cream
- 1/2 cup ( 1 stick ) unsalted butter
- 1 1/2 teaspoons bourbon
- 1 pound confectioner's sugar
- GARNISH
- 1 ounce bittersweet chocolate -- melted and cooled
- toasted pecan halves
Directions
- Preheat oven to 350 degrees. With cooking spray,coat 2 (9-in) round cake pans. Line bottoms with waxed paper; coat rounds with spray. Dust pans with flour.
- In bowl, mix flour, pecans, baking powder, baking soda and salt. In glass measure,mix buttermilk and bourbon. In large bowl, beat butter and sugar until pale and fluffy, 3 minutes. Beat in eggs, 1 at a time. On low,alternately add flour mixture ( in fourths ) and buttermilk mixture (thirds ).
- Spread in prepared pans. Bake 28 to 32 minutes, until wooden pick inserted into center comes out clean. Let cool on rack 10 minutes; invert cakes; remove pans; remove waxed paper; let cool.
- FROSTING
- In large saucepan, combine brown sugar, heavy cream and butter. Bring to a boil, stirring. Boil 2 minutes, stirring occasionally. Pour into large mixer bowl with bourbon. Let cool 20 minutes, stirring occasionally, until warm. On low speed, gradually beat in confectioner's sugar. On medium speed, beat 5 minutes, until fluffy.
- Place first cake layer on platter; spread top with some warm frosting. Top and sides. Drizzle with chocolate; top with pecans ( can be made a day ahead; keep at room temperature ).
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