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Showing 1-5 of 5
on December 24, 2010
This is a fabulous cake. Funny, the bourbon in it mellowed out and it has quite the praline taste to it. I put a bourbon flavored glaze on it, and that really truly was the "icing on the cake" haha. 1/3 cup melted butter, 2 cups of powdered sugar, and 3 tablespoons of bourbon. Can't give this recipe enough accolades~!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 26, 2006
on December 30, 2005
Fantastic! I made this last week using some of the nice Maker's Mark bourbon I'd bought. Very easy to put together. I divided the batter into 2 loaf pans and then added the pecans to one pan as we have some nut allergies to contend with. The only issue I had was deciding when enough baking was enough. At one hour the centers were still pretty goopy, so I kept going another 5 minutes at a time. Finally after probably 15 more minutes I took them out as they were as brown as I could deal with on the oustides, yet still a bit less cooked in the middle than I'd hoped. Cooled, wrapped and refrigerated them and found the texture to be just fine when we tried some. My finacé threatened to pick up the loaf and just gnaw on it. Great recipe.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By kelly in TO
on October 01, 2007
By Chef #392578
on November 22, 2006
Serving Size: 1 (172 g)
Servings Per Recipe: 12