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The missing E….


So if all goes according to plan this is the last post of my old design. Which means Sunday night you will not be able to access my site…it will be down from about 6pm (PST) to 9pm (PST). So make sure to get any recipes ahead a time so I don’t ruin your life like this person. Someone commented that I just changed it but it’s actually been well over a year since the redesign. And while I really like the design it just wasn’t quirky enough for me…. but was exactly what I was looking for at the time.

A couple people emailed me panicking that they missed a day at the challenge. Don’t stress about that. Even if you only do half at least it got you doing things that you wouldn’t maybe normally do. I loved hearing that people who had the green smoothie actually liked them (some didn’t that’s fine). I was asked how often I drink one, and the answer is usually once a day. In the summer I tend to drink them as breakfast but the rest of the time I like them as an afternoon pick me up.

Also please stop emailing me that I am spelling whisky wrong. I am not. It can be spelled two ways. The Whisky I have in the house and have been using in my recipes is Snake River Stampede WhisKY…no e. There are some whisky’s that spell it whiskey. Please don’t worry about these things. While I appreciate your concern for my site there did not need to be 41 emails about me needing the “e” in whisky. Your time can really be used in a better way, I promise.

Regardless of how you spell it, yes once again I put it in a baked good. Told you I was loving whisky as of late. You really don’t want to miss the step of toasting the pecans, it really helps bring out their flavor. You also don’t want to miss the glaze. If you don’t want to use whisky you can sub milk.

Enjoy your weekend!

Print
Butterscotch Toasted Pecan Pound Cake with Caramel Whisky Glaze

Ingredients

  • 1 ¼ cups pecans
  • 2 cups cake flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 8 oz (2 sticks) unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 4 large eggs, at room temperature
  • 1 large egg yolk
  • 2 TBSP heavy cream
  • 1 tsp. vanilla bean paste (or extract)
  • 1 TBSP Whisky
  • Glaze:
  • 4 TBSP unsalted butter
  • ½ cup packed brown sugar
  • 3 TBSP Whisky
  • 1 cup powdered sugar, sifted

Instructions

  1. For the cake:
  2. Line the loaf pan with aluminum foil, extending it slightly over the sides. Spray foil with nonstick baking spray.
  3. Preheat oven to 350F.
  4. Place the pecans on a baking sheet and toast for 8 minutes. Remove pan from oven and cool on a rack. When cool, chop the pecans.
  5. Reduce heat to 325F.
  6. Using a stand mixer with a paddle attachment cream together the butter and brown sugar until light and fluffy.
  7. Add the eggs, and yolk, one at a time. Scrape down the bowl after each addition.
  8. Add one half the flour, the baking powder, and salt to the bowl and mix on low until all the ingredients are incorporated.
  9. Add the heavy cream, vanilla, and whisky.
  10. Add the remaining dry ingredients and mix until all the ingredients are fully incorporated and the batter is smooth.
  11. Pour cake batter into a prepared pan, smoothing the top with a rubber spatula. Bake for 1 hour and 10 minutes, or until the cake is a light golden brown and a cake tester inserted near the center comes out clean.
  12. Remove from oven and let cool completely on wire rack.
  13. Grasp the foil overhang to help you remove the pound cake when cool. Then gently pull the foil away from the cake.
  14. Glaze the cake with the caramel whiskey glaze.
  15. Serve with ice cream…butter pecan was awesome with this.
  16. Cake recipe adapted from Caramel by Carole Bloom
  17. For the glaze:
  18. In 1-quart saucepan, melt butter over medium heat.
  19. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low.
  20. Boil and stir 2 minutes. Stir in whisky. Heat to boiling; remove from heat.
  21. Let cool for about 10 minutes.
  22. Gradually stir powdered sugar into mixture. If glaze becomes too stiff, stir in additional whisky, 1/2 tsp. at a time, or heat over low heat, stirring constantly. Spread glaze over pound cake. Smooth with a knife to make sure it covers all of the cake.
https://www.sweetrecipeas.com/2013/09/07/butterscotch-toasted-pecan-pound-cake-with-caramel-whisky-glaze/

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Comments

  2. I’m looking forward to the new site design! It does seem like it wasn’t very long since the last one, but time flies when you’re having fun! 😀 Sheesh, though, 41 emails about whisky/whiskey? I admit I’m a word nerd who looked up the difference about a year ago, but I feel bad when I nitpick that badly about someone’s spelling and grammar. This coming from someone her friends call a grammarnazi.

    It seems like worrying too much about missing a challenge day is kind of missing the point of the challenge. It’s about living more, not stressing over fitting one more item into the taut grip of the day’s schedule. Maybe they just need a drop of whisky in their green smoothie. Alcohol can help absorb any free radicals in your body so it totally fits with the healthy aspect of the smoothie. 😛

    Reply

  5. Oh man, oh man!! This is incredible! Whiskey Glaze?!?!? Pecans! I want!

    So excited to see the new site design! I am looking into my own re-design and loving looking over my favorite sites for inspiration!

    Reply

  6. 41 comments on the spelling of whiskey – seriously? sometimes don’t you just shake your head and wonder? (sort of along of lines of …. people get a life) just curious do you just like the whiskey for cooking/baking or are you sipping also? I don’t use it much and you just got me wondering about it in general.

    Reply

  7. Can’t believe people are going crazy about the spelling of whiskey/whisky. Who cares? Sounds like these people need to chill and have a shot of whiskey 😉 Love this Pound Cake recipe!

    And I can’t wait to see the new design!

    Reply

  9. I don’t know about the US but up here it’s either rye or scotch. That would keep those spelling goofs off your back!

    Reply

  10. I’m excited to see your redesign! But let me tell you, despite your warning, if I need a recipe, or even to know if I can use almonds instead of pecans, and the site is down, it is entirely on you ;). Just kidding! I can’t believe the nonsense people send to you! Crazy side note: in Spanish-speaking countries (I’m not sure if it’s all of them, or just some), they say “whisk(e)y” instead of “cheese” when having their picture taken. Bombarding the children with subliminal messages ;). Thanks for being you and not taking crap from anyone!

    Reply

  16. People seriously emailed you about whisk(e)y being misspelled? *sigh* Looooots of time on those hands. Silly.

    I’m now looking at the new design and I really like it!!

    Reply

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