Ingredients for Raspberry Brandy Pecan Cake
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- Brown Sugar
- 4 large eggs
- Cake Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- ¼ cup brandy
- 1 cup chopped pecans
- Powdered Sugar
- Raspberry Preserves
- 2 tablespoons honey
- Water
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How to Make Raspberry Brandy Pecan Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ 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, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a small bowl, combine 1 cup sour cream and ¼ cup brandy.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in half of the sour cream mixture, then the remaining dry ingredients, and finally the remaining sour cream mixture.
- Fold in 1 cup chopped pecans.
- Pour batter into the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness after 60 minutes.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the topping: In a small saucepan, combine ½ cup granulated sugar, ¼ cup brandy, 1 cup raspberry preserves, and 2 tablespoons honey. Simmer over low heat, stirring frequently, until slightly thickened. If the topping is too thick, add a teaspoon of water at a time until desired consistency is reached.
- Once the cake is completely cool, pour the topping evenly over the cake, allowing it to drizzle down the sides.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
207 g
Sugar
2943g
Fat
816g
Carbs
365g
