I am biased: I really like Bundt Cakes! They are usually moist, flavorful and fit all kinds of occasions and this Pecan Bourbon Bundt Cake is a most perfect fall dessert. The smokey warmth of bourbon and touch of mild molasses paired with the sweet crisp nutty toasted pecans is the perfect accompaniment to the buttery firm crumb of this cake. A decadent bourbon-molasses glaze adds the finishing touch to this robust cake. Here is how you can make your own.

You can find the basic recipe here. Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Liberally spray a 12 cup bundt pan with Pam for Baking. Set aside.


Nut Filling: After toasting the nuts, chop fine and mix together with the melted butter and brown sugar. Set aside.

Batter: In a medium bowl whisk together the flour, salt, baking powder and baking soda. Set aside.

In a measuring cup whisk together the buttermilk (Note: You can create your own buttermilk substitute for this recipe by placing 1 1/2 teaspoons white vinegar in a measuring cup then fill with milk up to the 1/2 cup mark and stir together. Let mixture stand for a least 5 minutes before using), molasses, bourbon and vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, until combined.

Reduce mixer to low and beat in 1/2 of the flour mixture followed with 1/2 the buttermilk mixture, repeat with remaining flour and buttermilk mixture until just combined.

Scoop half the batter into the prepared pan and smooth the top. Sprinkle evenly with all the nut filling. Scoop remaining batter over nut filling and smooth the top. Tap pan on counter to settle batter.

Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out with only a few crumbs attached. Let cake cool in pan for 10 minutes then turn out onto a wire rack to cool for 1-2 hours until completely cool before glazing.

Glaze: Whisk together the powdered sugar, 2 tablespoon bourbon, 1 tablespoon molasses, 1 tablespoon water and a pinch of salt. Let glaze sit for 25 minutes to thicken before pouring over cooled cake.

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