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La Belle Cuisine

Mary Margaret’s Bourbon-Pecan Cake
with Praline Glaze

1 cup golden raisins
1/2 cup bourbon
1 cup (2 sticks) butter
2 1/4 cups sugar
5 eggs
3 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons freshly grated nutmeg
1 cup buttermilk
2 cups chopped pecans

Praline Glaze
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter
1/4 cup whipping cream
1/2 cup pecan halves

Combine raisins and bourbon, stirring well. Cover and refrigerate at
least 1 hour or overnight.
Cream butter; gradually add sugar, beating well. Add eggs 1 at a time,
beating well after each addition. Combine flour, baking powder, soda,
and nutmeg; add to the creamed mixture alternately with buttermilk,
beginning and ending with dry ingredients. Mix well after each addition.
Fold in pecans and raisin mixture. Pour batter into greased and floured
10-inch tube pan. Bake 1 hour 30 minutes at 325 degrees F. Cool in pan
10 minutes. Remove to wire rack and drizzle Praline Glaze over cake.
Cool completely.
For the Praline Glaze: Combine both sugars, butter and cream in
heavy saucepan. Cook over low heat, stirring constantly, to soft ball
stage (240 degrees F). Remove from heat and stir in pecans.

Featured Archive Recipes:
Bittersweet Chocolate Pecan Bourbon Cake
Drunken Cake
Michele's Bourbon Pecan Pound Cake
Southern Pecan Pound Cake
Spiced Pecan Cake with Pecan
Frosting (Chef Paul Prudhomme)
Spice Layer Cake with Mocha Buttercream
and Toasted Pecans

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