Creole Pecan Cake with Buttermilk Glaze

This is an old fashion, dense pound-like cake, reminiscent of times long ago when kitchens yielded wonderful aromas of nutty and sweet baked goods. 

You’ll just have to smell and taste how good it is!

Creole Pecan Cake

2 cups sugar
9 large eggs
4 cups all-purpose flour
2 1/2 sticks butter, softened
1/3 cup bourbon or brandy
1/4 cup water
1 teaspoon grated nutmeg
1 1/2 teaspoons baking powder
1 teaspoon vanilla
4 cups pecan halves

Cream butter and sugar. Add an egg one at a time creaming well after each addition. Mix the nutmeg and baking powder into the flour and add flour to egg mixture adding the water a little at a time. Add vanilla about half way through. Dredge the pecans in extra flour and add to batter. Add the whiskey and blend well. The batter will be rather stiff like a fruit cake. Place in a large bundt pan well greased or a large angel food pan. Bake in a pre-heated 325-350 degree F. oven for 1 1/2 to 2 hours. Test after 1 1/2 hours.

The cake is great by itself but if you’re inclined to glaze it, this is a popular southern one to try.

Buttermilk Glaze

1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon soda
1 tablespoon corn syrup

Combine all in a saucepan, bring to a boil stirring for 2 minutes.

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