2 2/3 cups cake flour

2 1/4 teaspoons baking powder

3/4 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup bourbon

1/2 cup milk

1 1/2 teaspoons vanilla extract

8 tablespoons (1 stick) butter

1/2 cup coconut oil

2 cups granulated sugar

4 eggs, separated

3/4 cup pecans, chopped and toasted

1/4 teaspoon cream of tartar 


1 cup confectioners' sugar

1 tablespoon bourbon

1/4 cup pecans, chopped and toasted


Total Time:  1 hr 50 min

Prep:  20 min

Inactive:  30 min

Cook:  1 hr 0 min

Yield:  8 to 12 servings


For the cake: Preheat the oven to 350 degrees F.

Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.

In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.

Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.

For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.


© Chef Damaris Phillips LLC | All Rights Reserved.