Categories: Desserts
Ingredients
- Cake:
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 large eggs, at room temp
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tps seal salt
- 1/4 cup buttermilk
- Glaze:
- 1 cup confectioners' sugar, sifted
- 1 tbsp orange juice
- 1 tbsp butter, melted
- 1 tbsp bourbon
- 1/4 cup pecans, toasted and chopped
Directions
-
Preheat the oven to 325. Line a 9-inch loaf pan with a sheet of parchment paper long enough to hang over the longer sides of the pan. The paper will act as a sling to easily lift the cake from the pan.
-
Make the cake: Combine the butter and granulated sugar in a large bowl. Beat with an electric mixer until fluffy and well mixed. Add the vanilla and the eggs, one at a time, beating after each addition until the batter is light and fluffy.
-
Add the flour, baking powder and salt. Beat until just mixed, with no visible signs of flour. Add the buttermilk and beat again until just mixed, 15 to 30 seconds.
-
Scrape the batter into the prepared loaf pan and bake 70-75 minutes, until deep golden on top and a metal skewer inserted comes out clean. Set the cake pan on a wire rack to cool completely.
-
Make the glaze when the cake is cool. In a small bowl, combine the confectioners’ sugar, juice, butter, and bourbon. Whisk until the sugar has completely dissolved and a thick glaze forms.
-
Remove the cake from the pan and set it directly on the wire rack. Pour the glaze lengthwise down the center of the cake. Spread it to the sides using an offset spatula. Sprinkle the pecans over the glaze. Let the glaze set until it can be tapped without sticking to your finger, at least 20 minutes.