Brown Sugar - Pecan Pound Cake

BRRRRR!!! What happened to fall in the south? It is a cold, dreary day today so what better to do than bake.

I have always loved a good pound cake and this one certainly fits the bill. It's moist, as all gluten free cakes are, sweet and satisfying. The glaze...well, I truly had a hard time staying out of it. If you like traditional New Orleans pralines, you are going to LOVE this glaze. The recipe makes more than enough and it can certainly be halved but why would you do that when you can cook once and enjoy many times!

This is a great cake for your Thanksgiving feast!

 

3 sticks unsalted Butter, at room temp

3 ½ cups GF All-Purpose Flour

3 cups Brown Sugar, lightly packed

5 large eggs, at room temp

2 tsp. Baking Powder

¼ tsp. Baking Soda

¼ tsp. Kosher Salt

¾ cup Buttermilk

¼ cup Bourbon

2 tsp. Vanilla

2 ½ - 3 cups toasted Pecans, coarsely chopped

½ cups Scottish Oats

Preheat your oven to 350 degrees. Butter a bundt pan or several loaf pans (I’m guessing at least 3 regular sized pans) and dust it with the Scottish oats followed by ¼ - ½ cup of the pecans (you want these in the very bottom, when you turn out the cake they will be on top).

In a medium bowl, stir together the flour, baking soda, baking powder and salt and set aside.

Measure out buttermilk, bourbon and vanilla in a cup and set aside.

In a stand mixer with the paddle attachment; cream the butter and add the brown sugar in stages until it is thoroughly mixed then beat for 2 minutes until it is light and fluffy.

Add the flour mixture alternately with the wet ingredients. Beginning and ending with dry. Stir in the pecans and mix until well distributed throughout.

Pour into prepared pan/pans and back 1 hour for bundt pan or 45 minutes for loaf pans. Check with a toothpick inserted into the center for doneness.

Cool for 10 minutes in the pan before turning out onto a cake plate and drizzling with the glaze.

Enjoy!!!

Bourbon Praline Glaze

1 stick Butter

1 cup Brown Sugar, firmly packed

2 tsp. Honey

1 ½ cups Powdered Sugar

¼ cup Half and Half

2 tablespoons Bourbon

Cook butter, brown sugar and honey over medium heat for 1 minute. Turn off heat and add half and half, bourbon and powdered sugar. Whisk to combine; continue to whisk until creamy, a couple of minutes.

Drizzle over the top of the cake.

This recipe really makes too much for the cake recipe. Just put it in a jar or bowl with a lid and save it for later, refrigerated. It makes a fantastic topping for ice cream or pie, just warm it up slightly!

If you don't want leftovers of this yummy glaze, just half the recipe.