Imperial Sugar
Imperial Sugar

Pastel de Burbon y Pacanas

Bourbon Pecan Cake


  • 1/2 cup raisins
  • 1/4 cup bourbon
  • 3/4 cup unsalted butter, room temperature
  • 2 cups Imperial Sugar Dark Brown Sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 cup buttermilk
  • 2 cups chopped pecans
  • Brown Sugar Drizzle
  • 3 tablespoons butter
  • 1/2 cup Imperial Sugar Dark Brown Sugar
  • 3 tablespoons heavy cream
  • 1/3 cup coarsely chopped pecans
  • Powdered Sugar Drizzle
  • 2 tablespoons hot milk
  • 1 cup Imperial Sugar Confectioners Powdered Sugar
  • 1/3 cup coarsely chopped pecans
  • Few drops bourbon

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Grease and flour a 10-inch angel food cake pan. 
      2. Soak raisins in bourbon. 
      3. Cream butter and dark brown sugar. 
      4. Add eggs, one at a time, beating well after each addition; beat until light. 
      5. Stir together flour, baking soda, baking powder, and nutmeg. 
      6. Alternately add flour mixture and buttermilk to creamed mixture.
      7. Add pecans and raisins.
      8. Turn into prepared pan and bake in preheated 350°F oven for 50 minutes, or until cake tester comes out clean. 
      9. Cool on cake rack for 15 minutes. 
      10. Loosen cake with spatula, turn out top side up to cool completely. 
      11. Drizzle cake with Brown Sugar Drizzle, then White Drizzle.

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