Absolutely delightful and perfect for a holiday season get together, Monika’s done it again.  A home run with this wonderfully rich and decadent cake.

Pecan Bourbon Cake with Butterscotch Sauce

6 eggs, separated
1½ cup (338g) granulated sugar
1½ (338g) cups butter
1 cup (200g) light brown sugar
4 cup (400g) all-purpose flour
4 cups (350g) shelled pecans
4 cups (400g) golden raisins
2 teaspoon (10ml) baking powder
2 teaspoon (10ml) nutmeg
1 cup (240ml) bourbon whiskey

Line three loaf pans with baking parchment (or 1 Bundt pan + 1 loaf pan) and butter lightly. If using Bundt pan butter well and dust with flour. Preheat the oven to 300 degrees F.

Beat egg whites until they stand in soft peaks; beat in ½ cup sugar. Without washing the beater, beat yolks until thick.

In another bowl, cream butter; gradually beat in the brown and white sugars. Add egg yolks and beat well.

In separate bowl, mix pecans and raisins with 1 cup flour.

In yet another bowl, sift together remaining 3 cups flour, baking powder and nutmeg. Add the butter mixture and the Bourbon. Stir in the floured nuts and raisins. Fold in the egg white mixture.

Fill the pans 2/3 full and bake about 2 hours.

For Butterscotch Sauce
Combine in sauce pan:
1½ cup (300g) brown sugar
¾ cup (170g) butter
1¼ cup (300ml) double or heavy whipping cream

Heat gently until sugar dissolves, bring to a boil, stirring constantly.  Then simmer for about 5 minutes until sauce becomes a syrupy consistency.  Allow to cool slightly before serving. Serve with double cream and the butterscotch sauce.

If you’re into cooking as we are, try out a few of the Ebay products as well to help you along your way to new recipes and lovely ways to display them.

Bon Appétit.

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