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Pecan Brandy Bundt Cake, Payne's Pantry, Anne Payne


Last updated 6/13/2019 at Noon

Seriously, you know I use just a wee bit of alcohol in some of my cakes to make them more moist. No one likes dry cake. Much of the alcohol content cooks out of any food, but not 100 percent of the alcohol product. I just use it as a texture softener. Anyway, this cake recipe comes originally from a tried and faithful book I bought at Walgreen's some years ago, "Cathy Mitchell Presents Dump Cakes and More."

I have somewhat modified it. The cake mix does save some time.

Equipment needed:

12 or 10 cup Bundt cake pan, sprayed with non-stick cooking spray

Large mixing bowl

Electric mixer, such as small electrical hand mixer

Large spoon for transferring batter to Bundt pan

Measuring cup

Measuring spoons

Small saucepan, if making glaze

Wooden spoon, if making glaze

Baking cookie sheet, if making glaze

Ingredients for cake: (makes 12 servings)

1 pkg, @15 ozs, butter pecan cake mix

1/2 cup water

1/2 cup plain yogurt

2 egg whites (Discard the 2 yolks or save for another recipe)

1 large egg

1/2 cup brandy

2 Tbsps. vegetable oil (or use 2 Tbsps. applesauce instead)

1/2 cup finely chopped pecans


For glaze on top of cooled cake: (tastes like pralines)

Combine 2/3 cup packed brown sugar, 1/3 cup corn syrup, 1/4 cup whipping cream, and 2 Tbsps. butter in small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in

1/2 cup toasted finely chopped pecans, 3 Tbsps. brandy, and 1 Tbsp. vanilla. Cool to room temperature. (To toast pecans, spread on single layer on baking sheet. Bake in 350 degree oven for only 8-10 minutes,

or until lightly browned, stirring frequently.) When glaze is cooled, pour

over cooled cake and allow to stand until set. Oh, my!


Preheat oven to 350 degrees Farenheit. Combine cake mix, water, yogurt, egg whites, egg, 1/2 cup brandy, and oil (or applesauce). Beat with electric mixer for 30 seconds on low speed. Then, beat at medium speed for 4 minutes or until light and fluffy. Fold in 1/2 cup finely chopped pecans, toasted or untoasted. (See directions for toasting in parenthesis in Praline Glaze paragraph.) Finally, pour batter into prepared Bundt pan.

Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Invert onto wire rack or cake plate to

cool completely. Finally, if using the praline glaze, cook it carefully. Then,

frost cake. You have a winner!


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