Listen/Watch to the Show HereHi folks,
We really haven't done very many dessert recipes - so I gave you a loaded weapon. My Two Ton Bourbon Pecan Cake!
Don't be drivin' or operatin' heavy machinery after you eat this cake - it's that strong!
Perfect with a scoop of vanilla bean ice cream. Miss Claudia likes hers with chocolate sauce drizzle and a cup of coffee....
This is DEEE-LICIOUS!
God Bless!
BBQ Bob & Miss Claudia
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Recipe for BBQ Bob's Two Ton Bourbon Pecan Cake!
Ingredients:
3 1/2 cups all-purpose flour1 tablespoon baking powder1 teaspoon ground nutmeg1 3/4 cups bourbon3/4 cup milk1 teaspoon vanilla extract1 1/2 cups butter1 pound dark brown sugar6 eggs2 pounds chopped pecans7 ounces pecan halves
This one makes ol' Bob happy! Fragrant with vanilla and nutmeg, and loaded with brown sugar and pecans, and remember, enough bourbon to sink a ship!
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an angel food cake pan. Sift flour, baking powder and nutmeg together in large bowl. In a small bowl, mix 3/4 cup bourbon, the milk and vanilla. In a large bowl, use an electric mixer at medium speed to beat the butter until smooth and creamy. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake. Cover the pan with foil. Bake 1 hour 40 minutes at 350 degrees F (175 degrees C). Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour 1 cup bourbon over the cake.I infuse mine a lot more -- I put about fifty holes in the top of the cake - THEN I pour the cup of bourbon on top!
