|
1
|
--- CAKE --- Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 325°.
|
|
2
|
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
|
|
3
|
Sift together flour and salt. Add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla, and pecans. Pour batter into a greased and floured 10" (12 cup) tube pan.
|
|
4
|
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan to wire rack. Cool completely (about 1 hour).
|
|
5
|
--- GLAZE --- Melt butter in a 1-quart saucepan over medium heat. Whisk in brown sugar and corn syrup. Cook 1 minute. Add powdered sugar, milk, and vanilla. Whisk until creamy (about 2 minutes). Remove from heat, and use glaze immediately. NOTE: Pour all of the Brown Sugar Praline Glaze immediately over cooled cake in a circular motion.
|
