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OhioPastryChef

member

Recent Reviews


Re:Bourbon-Glazed Brown Sugar Pecan Poundcake

This is a fabulous cake...the crumb is soft, rich, moist, and caramel-like from the brown sugar. Use good quality fresh whole pecans and toast them well before chopping. It's out of this world. At the restaurant where I am pastry chef, we serve it with house-made Bourbon Eggnog ice cream and salted caramel sauce. Guests moan... I do triple the salt. It needs it...and add a knob of butter to the glaze while simmering to add some richness. Don't miss this one ! It also makes a great little snacking coffee cake if baked in a 9x13 cake pan. A keeper.


Posted: 07:56 pm on February 29th 2016