Bourbon Nuts Recipes

BOURBON DATE NUT CAKE

Bourbon Date Nut Cake image

Oh my! For those who dislike traditional fruitcake full of candied fruits and currants, or steamed puddings glopped in custard sauce, try this delicious bourbon soaked cake from the heart of Dixie. My friend gave me this recipe several years ago.

Provided by Stella Mae

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup salted butter or 1 cup unsalted butter
2 cups granulated sugar
6 medium eggs
4 cups sifted all-purpose flour
1 cup Bourbon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 lb finely chopped pecans
7 1/4 ounces pitted dates, chopped
3 tablespoons coconut

Steps:

Preheat oven to 250 degrees.
Butter and flour an angel food pan or bundt pan.
Cream butter and sugar.
Drop in eggs, one at a time, and stir after each addition.
Sift flour, baking powder and nutmeg together, reserving 1/4 cup flour to dredge the nuts.
Add the flour mixture, bourbon, almond and vanilla alternately.
Flour the nuts, dates and coconut; fold into cake batter.
Pour this mixture into the cake pan.
Cover the cake with foil for the first few hours of the baking period, removing the foil at your discretion depending on how brown you want it to become.
Place a pan of water in the oven to prevent cracking.
Bake the cake for six hours-- Yes! That really is 250 degrees for 6 hours!
Note: You might want to add more bourbon if 1 cup is not enough as some people really like it soaked.

Nutrition Facts : Calories 829, Fat 46.6, SaturatedFat 14, Cholesterol 133.7, Sodium 172.2, Carbohydrate 84.1, Fiber 6.5, Sugar 46.2, Protein 11.3

BOURBON PECANS

Bourbon Pecans image

Enjoy these during the holidays or anytime at all. These nuts could easily be put into airtight jars and given as gifts.

Provided by Alan in SW Florida

Categories Fruit

Time 1h

Yield 4 1/2 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup top-quality Bourbon
1 lb pecan halves
1 tablespoon corn oil
1 tablespoon Worcestershire sauce
1/2 teaspoon Angostura bitters
1/2 cup sugar
1 teaspoon ground cumin
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.

Nutrition Facts : Calories 489.1, Fat 41.5, SaturatedFat 3.6, Sodium 166.8, Carbohydrate 21, Fiber 5.5, Sugar 15, Protein 5.3

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