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Ingredients
| salted butter: 0.5 lb |
| granulated sugar: 2 cups |
| light brown sugar (packed): 1/2 cup |
| eggs: 6 |
| cake flour: 3 cups |
| baking powder: 2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1/2 tsp (ground) |
| sour cream: 1 cup |
| brandy (Cognac): 1/2 cup |
| pecans: 1 cup (chopped) |
| powdered sugar (unsifted): 1 1/2 cups |
| raspberry preserves: 3 Tbl |
| brandy (Cognac): 1 Tbl |
| honey: 1 Tbl |
| water |
Raspberry Brandy Pecan Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
90 min -
Servings
1 serving(s)
Tags
- Using a mixer, Combine butter and sugar until light and fluffy.
- Beat in eggs.
- Mix in a separate bowl flour, baking powder, salt, and cinnamon.
- Blend sour cream and brandy.
- Blend in half the sour cream mixture. Then half the dry mixture. Repeat.
- Add chopped pecans.
- Grease bottom and sides of pan and pour in batter. I use a bunt pan.
- Bake at 325 degrees for about one hour and a half.
- During the last 15 minutes, check to see if it is done. (everyone's oven is a little different).
- Remove from oven, and let cool for 10-15 minutes. Turn upside down on a wire rack.
- For topping, combine sugar and brandy.
- Stir in preserves and honey.
- If the topping is too thick, add small amounts of water to thin it to pour over cake.
- Pour the topping over the cake, and allow to roll down the sides.
- Serve and enjoy!