Pumpkin Pecan Bourbon Bundt Cake
If you want to try an exquisite combination of flavors, we bring you the Pumpkin Pecan Bourbon Bundt Cake to delight your palate.
Ingredients
- 1 cup unsalted sweet cream butter Softened
- 2 ½ cup sugar
- 6 large eggs
- 3 cup flour
- 2 tsp baking soda
- ½ tsp kosher salt
- ½ tsp nutmeg Ground
- 1 cup sour cream
- ½ cup pumpkin spice bourbon
- ¼ cup unsalted sweet cream butter
- ½ cup light brown sugar Packed
- 3 tbsp pumpkin spiced bourbon
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup pecans Chopped
Instructions
- Preheat oven to 350 degrees and spray a 9in bundt pan with pam baking spray.
- In a medium bowl, whisk together the flour, baking powder, salt and nutmeg.
- Using a large bowl, beat together the butter, and sugar until light and fluffy.
- Beat in the eggs one at a time until combined.
- Beat in the sour cream and bourbon.
- Gradually beat in the dry ingredients until combined.
- Pour the batter into the bundt pan and place into the oven and bake
for 60-70 minutes or until a toothpick comes out clean. - Allow to cool for 20 minutes before removing and placing onto a wire rack.
Glaze:
- Using a medium saucepan, melt the butter.
- Whisk in the brown sugar and bourbon until combined and bring to a slight boil.
- Cook for 1 minute.
- Whisk in the powdered sugar, and vanilla until combined and smooth.
- Pour the glaze over the bundt cake and sprinkle with the chopped pecans.
- Enjoy!