Zutaten für Pecan Caramel Bourbon Cake
- 1 cup (2 sticks) softened butter
- Brown Sugar
- Ground Nutmeg
- Ground Cinnamon
- Ground Allspice
- Baking Powder
- 4 large eggs
- Plain Flour
- Milk
- 1/4 cup bourbon
- Walnuts
- 2 cups granulated sugar
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Zubereitung von Pecan Caramel Bourbon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, combine 1 cup chopped pecans, 1 cup caramel sauce, and 1/4 cup bourbon. Stir until well combined.
- Fold the pecan caramel bourbon mixture into the batter.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, drizzle with additional caramel sauce (optional) and garnish with extra chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
98g
Fat
33g
Carbs
11g
