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Pecan Molasses Bundt Cake with Bourbon Glaze

Pecan Molasses Bundt Cake with Bourbon Glaze



  • Nonstick vegetable oil spray
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 teaspoons vanilla extract
  • 1 cup pecans, toasted, finely chopped
  • 1/4 cup mild-flavored (light) molasses


  • 1 cup (2 sticks) unsalted butter
  • 2 teaspoons dark corn syrup
  • 2 teaspoons vanilla extract

Recipe Preparation

For Cake:

  • Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions, alternating with milk in 2 additions. Transfer half of batter to prepared pan.

  • Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend. Stir in baking soda. Stir pecan mixture into remaining cake batter in bowl. Spoon pecan batter over batter in pan (do not swirl). Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes. Transfer cake in pan to rack.

Meanwhile, prepare glaze:

  • Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium-high. Stir in baking soda mixture (glaze will bubble). Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes. Remove from heat. Stir in bourbon and vanilla.

  • Invert warm cake onto platter. Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature. Cover and refrigerate remaining glaze.)

  • Rewarm remaining glaze, stirring. Serve cake with ice cream and warm glaze.

Recipe by Amy Stafford Malik,Reviews SectionThis recipe was really tasty! I brought it to a birthday party and everyone loved it. I did have a couple of challenges when making the cake however. I used a 10 inch bundt pan and measured my ingredients exactly as the recipe states, but I ended up with A LOT of batter. It filled my bundt pan almost to the top. I'm so glad I put a baking sheet on the bottom rack to catch any batter that fell - otherwise my oven would be a mess. The glaze was a little tricky to make. Make sure you use a large pan otherwise when you add the baking soda and water it will boil over. I also got some clumps in my glaze which I think were either the baking soda not dissolving or perhaps the buttermilk curdled.

Watch the video: Kentucky Bourbon Bundt Cake. The Hummingbird Bakery (October 2021).