Brandypecanbundtcake Recipes

BRANDY PECAN BUNDT CAKE

Steps:

• Preheat oven to 325°F Generously grease and sugar (Yes, I said SUGAR) a 10-inch tube pan. Pour amount of water in a 13x9 to come half way and place on bottom rack of oven. (This creates a steam in the oven and will make this dense cake really moist) Leave pan in oven during the cooking time as well.
• Beat together butter and sugars in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and brandy.
• Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
• Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
• Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
• To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
• Add powdered sugar, brandy and milk; beat until smooth.
• Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.

BRANDY MOIST CAKE

Steps:

• Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
• Add egg whites 2 at a time, beating well after each addition.
• Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
• Combine flour, soda, and salt; gradually add to yogurt mixture.
• Beat and additional minute.
• Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
• Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
• Yield 16 serves.

CINNAMON PECAN BUNDT CAKE

Steps:

• Combine all of the batter ingredients in a large mixing bowl. Beat according to directions on the box.
• In a small bowl, mix together the topping ingredients. Set aside.
• Pour 1/3 of the batter into a well-greased bundt pan. Sprinkle 1/3 of the topping over the batter. Repeat twice until batter & topping are used.
• Bake at 350 degrees for 50-55 minutes.
• Turn out onto cake plate while still hot.
• Mix together glaze ingredients in a small mixing bowl.
• Pour glaze over the hot cake.

RASPBERRY BRANDY PECAN CAKE

Steps:

• Using a mixer, Combine butter and sugar until light and fluffy.
• Beat in eggs.
• Mix in a separate bowl flour, baking powder, salt, and cinnamon.
• Blend sour cream and brandy.
• Blend in half the sour cream mixture. Then half the dry mixture. Repeat.
• Add chopped pecans.
• Grease bottom and sides of pan and pour in batter. I use a bunt pan.
• Bake at 325 degrees for about one hour and a half.
• During the last 15 minutes, check to see if it is done. (everyone's oven is a little different).
• Remove from oven, and let cool for 10-15 minutes. Turn upside down on a wire rack.
• For topping, combine sugar and brandy.
• Stir in preserves and honey.
• If the topping is too thick, add small amounts of water to thin it to pour over cake.
• Pour the topping over the cake, and allow to roll down the sides.
• Serve and enjoy!