Bourbon Praline Cake Recipes

SOUTHERN PRALINE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees and spray a 15-cup Bundt pan with baking spray with flour.Or you can coat the pan with shortening and then dust it with flour.
• Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
• Using an electric stand mixer with a paddle attachment, beat butter, shortening, brown sugar, and vanilla extract on medium-high speed for 3 to 5 minutes.
• Beat in eggs one at a time, beating until no yellow is visible before adding the next one and stopping several times to scrape down the sides of the bowl.
• With mixer on low, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions.
• Stir in the pecans.
• Transfer batter to prepared pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pan for 10 minutes and then invert onto a cake stand or serving plate.
• Make the icing. Place butter, brown sugar, and milk in a medium saucepan. Cut the butter in pieces so it melts faster.
• Bring to a boil and boil for 1 minute stirring constantly.
• Remove from heat and stir in vanilla and confectioners' sugar. Continue to stir until all the lumps are out. This may take a few minutes.
• Stir in pecans. Once icing starts to thicken slightly, slowly pour it over the cake. If it is still too runny, let it cool a little more. But don't let it cool too much or it will be too thick.
• Garnish with pecans if desired.

BOURBON PRALINE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
• Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
• Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
• Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
• Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.