Ingredients
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12 ounces butter, room temperature, plus more
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butter, for greasing the pan
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3 1/2 cups flour, plus more
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flour, for flouring the pan
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon kosher salt
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3 cups packed light brown sugar
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5 eggs, at room temp
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2 teaspoons vanilla
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3/4 cup buttermilk
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1/4 cup Bourbon
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2 cups toasted pecans, chopped
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1/3 cup Bourbon
Instructions
- preheat oven to 350.
- in a large bowl mix flour, baking powder and sida and salt.
- butter and flour a 12 cup bundt pan.
- in a stand mixer add butter and whip for 2-3 minutes.
- add sugar and mix 3 minutes more.
- add eggs one at a time, scraping down bowl a few times.
- add vanilla and mix until combined.
- mix buttermilk and bourbon.
- alternately add flour mix and buttermilk mix, starting and ending with flour.
- add nuts and stir in well.
- pour mixture into bundt pan and bake for 70 minutes until cooked.
- cool in pan 15 minutes.
- meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.