Servings: 10 to 12
This cake’s warm spices are complemented by bourbon or Cognac and the crunch of sweet candied pecans. Bake the cake at least a day ahead to let the flavors deepen.
Make Ahead Tips
You can make the candied pecans up to 1 week ahead and store in an airtight container.
For the best flavor and texture, the cake should be baked at least 1 day before serving, and it can be stored (unglazed) at room temperature for up to 2 days: set the completely cooled cake on a plate, wrap tightly in 2 layers of plastic wrap.
The unglazed cake can be frozen for up to 1 week: Set the completely cooled cake on a 10-inch cardboard cake round. Wrap tightly in 2 layers of plastic wrap, then in foil, and freeze. Up to 10 hours before serving, remove the foil but not the plastic wrap from the cake. When completely thawed, unwrap and glaze the cake.
The cake can be glazed up to 10 hours before serving. Keep the cake at room temperature after glazing.
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This was absolutely delicious--the glaze is exceptional and candied pecans were easy, but the middle of my cake had a gooey cave in it and I can't figure out why. Does anyone know what causes this and how to fix it?
Excellent cake. As others have noted the flavors are subtle but my family enjoys it that way. I buy glazed pecans and use those as a shortcut.
I made this recipe twice - once for a party and once for Thanksgiving. At the party it was a huge hit, but at Thanksgiving it was too sweet when compared to the other fruit based desserts.I've made the glaze again several times on it's own using extra dark brown sugar and substituting molasses for corn syrup - I use this to top vanilla ice cream or gingerbread cupcakes. Yum! I have a feeling it's the glaze that I'll keep from this recipe.
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