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Bourbon Celebration May 26, 2011

When asked what baked good he wanted for his birthday, my friend CP replied, “A bottle of bourbon.”  I immediately thought, I can do that.   And I did.  In the form of a Chocolate Bourbon Cake decorated with Candied Bourbon Pecans and accompanied by Bourbon Ice Cream.  It was a bourbon dessert feast, and it was amazing.  I knew I wanted a cake that was rich without being too sweet with a dense, tight crumb.  So, I modified my favorite cake recipe by adding cocoa, vanilla pudding mix, and bourbon, of course.  The pudding mix might sound like an odd addition, but it is a great way to make cakes more dense similar to a torte.  I have to say that I’m not much of an alcohol in cake person.  I typically think that the alcohol can be overwhelming, but the bourbon in this cake gave the chocolate a warm spice flavor that was quite enjoyable.

Here’s what you need:

for the cake:

8 Tbls butter

3/4 cup sugar

zest of 2 clementines

1/4 cup bourbon

1 cup flour

1/4 cup cocoa

1 pkg instant vanilla pudding mix

1 tsp baking powder

1/8 tsp salt

1/3 cup milk

1 Tbls vanilla

2 eggs

for the toppings

(glaze)

1 cup powdered sugar

3 Tbls bourbon

(candied pecans)

1/2 tsp salt

2 cups sugar

1 tsp cinnamon

3/4 cup milk

1 10 oz pkg pecan halves

2 Tbls vanilla

1 oz bourbon

Here’s what you do:

Cake:

Preheat oven to 350 degrees and prepare one round cake pan by spraying with non-stick spray and lining with parchment paper.

In a large bowl, cream together butter, sugar, and clementine zest.  Stir in bourbon.

In another bowl, combine dry ingredients.  In a liquid measuring cup, combine wet ingredients.

Mix wet and dry ingredients alternately into the creamed mixture beginning and ending with the dry.

Pour into prepared cake pan and bake for 35 to 40 minutes.

Glaze:

Once cake is cool, combine the powdered sugar and bourbon stirring until smooth and drizzle over the cake.

Candied Pecans:

In a medium sauce pan, combine salt, sugar, cinnamon, and milk.  Bring to boil over medium heat stirring occasionally.  Continue to boil the candy mixture until it reaches soft ball stage, stirring constantly.

Remove from heat, stir in vanilla and bourbon, then pecans.

Immediately spread pecan mixture onto a wax paper lined surface and separate using two forks.  This makes more pecans than you will need for decorating, but you will be glad to have the extra.  They are a bit addictive.

Decorate the top of the cake with candied pecans and some additional clementine zest.

Serve with Homemade Bourbon Ice Cream.

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