Pecan Bourbon Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup unsalted butter, at room temperature
• 2 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons bourbon, plus more
• bourbon, for soaking
• 1/4 cup bourbon, plus more for soaking
• 3 cups chopped pecans
• cheesecloth
• sweetened whipped cream, for serving

Recipe

• 1 adjust the oven racks so that a pan of water will fit on the lowest rack and the cake can sit on a rack just above it and preheat the oven to 350 degrees f. grease and flour a 10-inch tube pan and set aside.
• 2 in the bowl of a mixer with a paddle attachment, cream together the butter and sugar. add the eggs, 1 at a time, beating well after each addition.
• 3 sift the flour, baking powder, and salt into a clean bowl. with the mixer on low, gradually add the flour mixture to the butter mixture, alternately with the 2 tablespoons of bourbon.
• 4 fold the nuts into the batter and pour the mixture into the prepared pan.
• 5 place a pan of water on the lowest oven rack and bake the cake on the rack just above the water for 1 hour and 10 minutes, or until a toothpick inserted into the center, comes out clean.
• 6 cool the cake on a wire rack for 15 to 20 minutes. remove from the pan and allow cake to cool completely.
• 7 while cake is cooling, soak enough cheesecloth to wrap around the cake in 1/4 cup bourbon. when the cake has cooled, wrap the cheesecloth around the cake, wrap the entire cake with plastic wrap, and store in the refrigerator.
• 8 this cake is best if allowed to sit in the refrigerator for 1 to 2 weeks, rewetting the cheesecloth with bourbon as needed.
• 9 i recommend rewetting the cheesecloth every 2 to 3 days, or as it dries out.
• 10 serve with sweetened whipped cream.