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Butter Pecan Bundt Cake

I stumbled upon this recipe while picking up a birthday gift for a friend at the wine store. This bottle of Sugarlands Distilling Co. Butter Pecan Sipping Cream sounded so delicious and it was calling out ‘fall flavor’ to me. So, into my basket it went. I had planned on saving it for a special occasion, but when I got home, I checked out their website and tah-dah!! there were recipes. And it was everything I imaged it would be and tastes so delicious with full blown fall flavor. I will share and give you some tips that I discovered along the way.


Bundt Cake Ingredients
½ cup Butter Pecan Sippin’ Cream
2 sticks of butter (softened)
1 cup white granulated sugar
1 cup brown sugar
5 eggs (room temperature)
1 TBS vanilla extract
1 tsp baking powder
2-1/2 cups all purpose flour
1-1/2 cups chopped pecans
2 TBS water

Butter Pecan Glaze Ingredients
1 stick of butter
1 cup of brown sugar
2 TBS water
4 TBS Butter Pecan Sippin’ Cream

Preheat over to 350 degrees and spray pan with baking spray (tip: lightly flour all around including center)
Cream together 2 sticks of butter, 1 cup of white sugar and 1 cup of brown sugar (I used light brown sugar)
After thoroughly creamed, add eggs, ½ cup of Butter Pecan Sippin’ Cream, vanilla, baking powder and mix again thoroughly.


Slowly add in flour and mix until smooth (tip: I added flour ½ cup at a time, mixing between adds)
Fold in chopped pecans
Pour evenly into the greased and floured bundt pan and bake for 50-60 minutes, or until toothpick comes out clean.
Remove from oven and cool on a wire rack completely.

Over medium heat, melt butter and brown sugar in saucepan, stirring until butter is melted and ingredients are combined.Remove from heat and whisk in 2 TBS water and the 4 TBS of Butter Pecan Sippin’ Cream.

When cake is completely cooled, carefully place serving pace on top of pan and turn over to release the cake from the pan. If it doesn’t release, tap the top of pan with a spoon all around to help release sides and center of cake. Once you have the cake removed from pan on your serving plate, pour the warm glaze over the top of the cake and let it drizzle down the sides. Retain 1/3 of the glaze. To serve, slice pieces of cake, top with some of the remaining glaze and whole pecans (optional). Tip: a light topping of the glaze on your sliced pieces, will help from making the cake so dry. It is a pound cake, so not the same consistency of a regular baked cake. You can top with a side of vanilla ice cream for an additional decadent flavor. Enjoy!! Believe me, it’s worth every calorie.

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