So if all goes according to plan this is the last post of my old design. Which means Sunday night you will not be able to access my site…it will be down from about 6pm (PST) to 9pm (PST). So make sure to get any recipes ahead a time so I don’t ruin your life like this person. Someone commented that I just changed it but it’s actually been well over a year since the redesign. And while I really like the design it just wasn’t quirky enough for me…. but was exactly what I was looking for at the time.
A couple people emailed me panicking that they missed a day at the challenge. Don’t stress about that. Even if you only do half at least it got you doing things that you wouldn’t maybe normally do. I loved hearing that people who had the green smoothie actually liked them (some didn’t that’s fine). I was asked how often I drink one, and the answer is usually once a day. In the summer I tend to drink them as breakfast but the rest of the time I like them as an afternoon pick me up.
Also please stop emailing me that I am spelling whisky wrong. I am not. It can be spelled two ways. The Whisky I have in the house and have been using in my recipes is Snake River Stampede WhisKY…no e. There are some whisky’s that spell it whiskey. Please don’t worry about these things. While I appreciate your concern for my site there did not need to be 41 emails about me needing the “e” in whisky. Your time can really be used in a better way, I promise.
Regardless of how you spell it, yes once again I put it in a baked good. Told you I was loving whisky as of late. You really don’t want to miss the step of toasting the pecans, it really helps bring out their flavor. You also don’t want to miss the glaze. If you don’t want to use whisky you can sub milk.
- 1 ¼ cups pecans
- 2 cups cake flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 8 oz (2 sticks) unsalted butter, at room temperature
- 1 cup brown sugar, packed
- 4 large eggs, at room temperature
- 1 large egg yolk
- 2 TBSP heavy cream
- 1 tsp. vanilla bean paste (or extract)
- 1 TBSP Whisky
- 4 TBSP unsalted butter
- ½ cup packed brown sugar
- 3 TBSP Whisky
- 1 cup powdered sugar, sifted
- For the cake:
- Line the loaf pan with aluminum foil, extending it slightly over the sides. Spray foil with nonstick baking spray.
- Preheat oven to 350F.
- Place the pecans on a baking sheet and toast for 8 minutes. Remove pan from oven and cool on a rack. When cool, chop the pecans.
- Reduce heat to 325F.
- Using a stand mixer with a paddle attachment cream together the butter and brown sugar until light and fluffy.
- Add the eggs, and yolk, one at a time. Scrape down the bowl after each addition.
- Add one half the flour, the baking powder, and salt to the bowl and mix on low until all the ingredients are incorporated.
- Add the heavy cream, vanilla, and whisky.
- Add the remaining dry ingredients and mix until all the ingredients are fully incorporated and the batter is smooth.
- Pour cake batter into a prepared pan, smoothing the top with a rubber spatula. Bake for 1 hour and 10 minutes, or until the cake is a light golden brown and a cake tester inserted near the center comes out clean.
- Remove from oven and let cool completely on wire rack.
- Grasp the foil overhang to help you remove the pound cake when cool. Then gently pull the foil away from the cake.
- Glaze the cake with the caramel whiskey glaze.
- Serve with ice cream…butter pecan was awesome with this.
- Cake recipe adapted from Caramel by Carole Bloom
- For the glaze:
- In 1-quart saucepan, melt butter over medium heat.
- Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low.
- Boil and stir 2 minutes. Stir in whisky. Heat to boiling; remove from heat.
- Let cool for about 10 minutes.
- Gradually stir powdered sugar into mixture. If glaze becomes too stiff, stir in additional whisky, 1/2 tsp. at a time, or heat over low heat, stirring constantly. Spread glaze over pound cake. Smooth with a knife to make sure it covers all of the cake.