Bramley apples, fat pear and sultanas soaked in Bourbon nestle alongside toasted pecans. The cake itself is sweetly spiced and moist and has an irresistible crunchy top which I’ve coated with Bourbon icing and more crunchy toasted pecans. And breath. Needless to say, I love this recipe!
Packed full of flavoursome scruminess, it took me a while to get this recipe to work. But now these ingredients dance together beautifully.
The pears caramelize. The apple stays soft, sweet and juicy. The toasted pecans add a soft crunch. The sultanas are plump powerhouses of flavour. Finally, the crumb is moist, sweet and spiced, with THAT contrasting crunchy lid. Let’s not forget the boozy Bourbon icing which goes brilliantly with more toasted pecans.
Ok, it’s never gonna cut well with chunks of fruit, pecans and a crunchy lid, but it’s beautiful in a rustic ‘I am what I am!’ way.
OK, let’s show you how to make this scrummy cake with Bourbon .
You will need:
225g unsalted butter
440g light brown sugar
280g Plain flour
1 tsp baking powder
1/2 tsp bicarbonate powder
1 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp salt
3 tbsp Bourbon
1 Granny Smith apple
1 pear (a Bosc would hold it’s shape better during baking)
For the Bourbon icing:
300g icing sugar sieved
2 tbsp + 1 tsp Bourbon
5 tsp of water
Oven on at 160C. Line a 20cm round cake tin.
First things first, add the flour, spices, salt, baking powder and bicarbonate together. Stir it up to mix it well.
Then chop up your Bramley apple and pear. Add to a bowl with the sultanas and let them all soak in 3 tbsp of Bourbon.
It’ll stop the apple and pear turning brown
Now heat up a saucepan and add in your pecans. Don’t add any oil, they contain enough to toast nicely.
Wait until they give off a strong nutty smell, but don’t burn them! Chop them up and leave to cool.
Break the eggs into a bowl and give them a light whisk.
That’s all the prep done. Now we can get on with the proper baking.
Add the butter and light brown sugar into a mixer and beat until it is lighter and fluffy (at least 10 minutes).
Then slowly add in your eggs, bit by bit, mixing well inbetween.
It should end up looking like this…
Add the sifted flour mix and beat in on a slow setting until just combined, then stop.
Add in those gorgeous boozy fruits and fold in carefully.
Tip into your prepared tin and smooth over the surface.
Pop into the preheated oven and set the timer for 70 minutes. The skewer should come out clean. It may take another 10 or 20 minutes, try not to worry, just keep testing with the skewer.
Leave to cool in the tin for 15 minutes, then tip out onto a rack and leave to cool completely.
Once cooled, sift your icing sugar, add your 2 tbsp + 1 tsp Bourbon and mix in. Now add 4 tsp of water, mix in. You are looking for a thick consistency that won’t run off the edges of the cake too much. So add the 5th teaspoon drop by drop until you are happy.
Pour over your cake and decorate with more toasted (and cooled) chopped pecans.
This cake is so packed with flavour, moist and so moreish it all went in a flash. As it contains fresh fruit it is best eaten within 3 days (if it lasts that long!)
If you like this cake with Bourbon recipe you may like my best berry crumble or my antioxidant rich brownies with pecans or something a little lighter my lemon curd and lavender cheesecake with white chocolate.
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