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.
Very sweet pumpkin cake with brown sugar.
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