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Receta Bourbon-Pecan Layer Cake

by Bob Towlson

Ingredientes

Cooking spray 2 cups unsifted all-purpose flour 1 cup toasted pecan halves -- cooled, ground in processor 1 teaspoon baking powder and baking soda 1/4 teaspoon salt 3/4 cup buttermilk 1/4 cup bourbon 3/4 cup unsalted butter -- softened 1 1/2 cups packed dark brown sugar

3 large eggs BROWN SUGAR FROSTING 2 cups packed dark brown sugar 2/3 cup heavy cream 1/2 cup ( 1 stick ) unsalted butter 1 1/2 teaspoons bourbon 1 pound confectioner's sugar GARNISH 1 ounce bittersweet chocolate -- melted and cooled toasted pecan halves

Direcciones

1. Preheat oven to 350 degrees. With cooking spray,coat 2 (9-in) round cake pans. Line bottoms with waxed paper; coat rounds with spray. Dust pans with flour.
2. In bowl, mix flour, pecans, baking powder, baking soda and salt. In glass measure,mix buttermilk and bourbon. In large bowl, beat butter and sugar until pale and fluffy, 3 minutes. Beat in eggs, 1 at a time. On low,alternately add flour mixture ( in fourths ) and buttermilk mixture (thirds ).
3. Spread in prepared pans. Bake 28 to 32 minutes, until wooden pick inserted into center comes out clean. Let cool on rack 10 minutes; invert cakes; remove pans; remove waxed paper; let cool.
4. FROSTING
5. In large saucepan, combine brown sugar, heavy cream and butter. Bring to a boil, stirring. Boil 2 minutes, stirring occasionally. Pour into large mixer bowl with bourbon. Let cool 20 minutes, stirring occasionally, until warm. On low speed, gradually beat in confectioner's sugar. On medium speed, beat 5 minutes, until fluffy.
6. Place first cake layer on platter; spread top with some warm frosting. Top and sides. Drizzle with chocolate; top with pecans ( can be made a day ahead; keep at room temperature ).

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