Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Whiskey Nut Cake
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- #65101
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup unsalted butter, softened
2 cups brown sugar
4 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
2 cups finely chopped, tart peeled apples
1/2 cup black currants
1 cup diced canned pineapple
1 1/2 cup chopped pecans
1 cup bourbon whiskey
directions
Soak all fruit in the bourbon for half an hour.
Cream butter and sugar, add eggs and vanilla. Stir in pecans. Add well blended dry ingredients, fruit, and mix well.
Pour into greased and floured Bundt cake pan and bake at 350 degrees F for 50 minutes (or until toothpick comes out clean).
Turn out onto cake plate and drizzle more bourbon on top to taste. Can also top with favorite caramel glaze and serve with whipped cream and maraschino cherry garnish.
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nutrition data
535 calories, 27 grams fat, 56 grams carbohydrates, 7 grams protein per serving.
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Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
November 16, 2012
This cake is great.The bourbon is strong and seems that the pineapple absorbed a lot of the whiskey. The texture is soft and a little crumbly but I will make it again.