PUMPKIN BOURBON POUND CAKE
2 sticks (8 oz.) unsalted
butter,softened
1 c. granulated sugar
1 c. light brown sugar
4 eggs, at room temperature beaten
1/4 c. milk
2 tbsp. bourbon
1 tsp. vanilla extract
2 c. fresh or canned unsweetened pumpkin puree
3 c. all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
Small pinch of salt
1 c. plus 2 tbsp. pecan halves, coarsely chopped
Preheat oven to 350 degrees. Generously grease and flour a 12
cup angel food cake pan or a bundt pan. In a large bowl, using
an electric mixer, cream the butter, sugar and brown sugar until
fluffy. Gradually beat in the eggs on low speed. Beat in the
milk, bourbon, vanilla and pumpkin puree. In a bowl, sift the
flour with the baking soda, baking powder, cinnamon, ginger,
allspice, nutmeg and salt. Add the dry ingredients to the
pumpkin mixture and mix until blended. Stir in 1 cup of the
pecans. Spoon the batter into the prepared pan and bake for
about 1 hour or until a cake tester inserted in the center comes
out clean. Let the cake cool in the pan for 10 minutes before
inverting onto a rack to cool completely. Transfer to a plate.
Drizzle warm Bourbon Caramel Glaze over the top of the cake.
Garnish with the remaining 2 tablespoons of pecans.
BOURBON CARAMEL GLAZE:
1 stick (4 oz.) unsalted butter
1/2 c. packed light brown sugar
About 3 tbsp. heavy cream
1 1/2 c. confectioners' sugar, sifted
3 tbsp. bourbon
1/4 tsp. vanilla extract
In a heavy saucepan, melt the butter over moderately low heat.
Stir in the brown sugar until incorporated. Stir in the 3
tablespoons cream and simmer, stirring for 3 minutes. Using an
electric mixer, beat in the confectioners' sugar, bourbon and
vanilla. If necessary, add more cream to achieve a heavy glaze
consistency. Use warm. 10 to 12 servings.
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