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Cake
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1 1/2 cups
butter, softened
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2 cups
sugar
Dispensers and Storage Options
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3 1/2 cups
flour
Dispensers and Storage Options
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1 1/2 teaspoons
baking powder
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1 teaspoon
baking soda
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1 teaspoon
salt
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1 cup
buttermilk or sour milk
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1 and 1/2 teaspoons
bourbon
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1/4 teaspoon
nutmeg
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5
eggs
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1 1/2 cup
pecans, chopped
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Butter Pecan Ice Cream
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1 1/2 cups
pecans, chopped
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2 tablespoons
butter, melted
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1/4 teaspoon
salt
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1 cup
brown sugar
Dispensers and Storage Options
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1 cup
milk
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2 cups
heavy cream
Whipped Cream Whippers Options
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1/2 cup
egg substitute
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1 1/2 teaspoon
vanilla
Vanilla Selections Options
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Bourbon Glaze
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1 cup
powdered sugar
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1 1/2 teaspoons
bourbon
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1 to 3 tablespoons
milk
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Equipment List:
Cooking Instructions
Butter Pecan Cake
Heat oven to 325 F. Grease and lightly flour Bundt pan and tunnel; set aside.
In the mixing bowl of a stand mixer, beat butter and sugar until light and fluffy. Add remaining cake ingredients except nuts. Blend on low speed 1 minute, scraping bowl often. Beat 3 minutes on medium speed.
Fold in 1 cup nuts. Spoon into prepared pan. Using a spatula, spread batter evenly around pan. Place tunnel insert on top of pan. Bake at 325 F for 60 to 75 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove tunnel insert. Invert on to cooling rack and cool completely.
When cool, place cake back into pan. Refrigerate for at least two hours.
Butter Pecan Ice CreamOn a baking sheet, toast pecans in 350 F oven for six to seven minutes. Add butter and salt. Toss to coat evenly. Cool completely. In a mixing bowl, whisk together sugar, milk, heavy cream, egg substitute and vanilla. Pour into bowl of ice cream freezer and process until almost firm. Stir in nuts. Transfer to an airtight container and freeze until firm.
Bourbon Glaze
In medium bowl, combine powdered sugar, bourbon and milk. Beat until smooth. Reserve.
When ready to serve, remove cake from refrigerator. Keeping the cake in the pan, fill tunnel with ice cream, spreading to outer edges of the cake. The entire bottom of the cake will be covered. Sprinkle the remaining chopped nuts over the filling. Invert on to serving platter. Drizzle with Bourbon glaze. Serve immediately.
Serves 12