This recipe was adapted from a bourbon pecan pound cake. After looking at the ingredients itseemed to me me that Tres Ochos anejo would work especially well.
One of the tricks of baking with tequila is to know how much tequila to use and what varietal so as not to overwhelm the other ingredients. When you have a heavy recipe such as this one that calls for sour cream and nuts, an aged tequila can make for an excellent flavor accent. In this case that is exactly what Tres ochos Anejo did.
These mini Bundt Cakes did not last for long. They were a big hit with my entire crew of taste testers.
Glazed 888 Pecan Pound Cake
Ingredients
CAKE:
1 cup Butter, softened
2½ eups Sugar
6 Eggs
3 cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ teaspoon Ground Nutmeg
8 ounces Sour Cream
½ cup 888 Tres Ochos Tequila Anejo
1½ cups Pecans, Chopped
GLAZE:
¼ cup Butter
½ cup Brown Sugar, Firmly Packed
3 tablespoons Milk
1 teaspoon Vanilla Extract
1 cup Powdered Sugar
½ cups Pecans, Chopped
Instructions
CAKE:
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray.
Beat the butter on medium, until fluffy, about 2 minutes. Gradually mix in sugar and beat on medium 4 minutes. Add eggs, one at a time, beating after each addition until yolks disappear.
Whisk together flour, baking powder, salt, and nutmeg. Set aside.
Mix together sour cream and tequila. Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture. Mix on low just until blended. Stir in pecans and pour batter into prepared pan.
Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. (For mini cakes, bake 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.) Set on a wire rack for 15 minutes to cool. Remove from pan and cool completely on rack.
GLAZE:
In a heavy bottom saucepan, melt the butter. Add the brown sugar and milk and bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat.
Add vanilla and powdered sugar and whisk until smooth.
Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
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