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1
Place all dough ingredients in the machine.
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2
Program for knead and first rise and press start.
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3
At the end of the final cycle, transfer the dough to a well-oiled bowl, cover it with plastic and refrigerate for 2 hours.
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4
Generously butter a 12 cup bundt pan.
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5
Place the butter, sugar, corn syrup and molasses in a 2 quart saucepan set over medium heat.
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6
Allow the mixture to come to a boil.
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7
Cook 2 minutes at full boil.
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8
Remove from the heat and add the cream.
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9
Stir in combine and then immediately stir in the pecans.
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10
Continue to mix until all the pecans are covered.
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11
Pour a third of the filling into the prepared pan and set aside the rest to cool while you prepare the dough.
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12
On a lightly floured work surface, roll the dough into a 20 x 9 inch rectangle.
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13
Place the prepared pan nearby.
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14
Pour the rest of the filling down the length of the dough and use a metal spatula to quickly spread it to within 2-inches of the edges.
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15
Flip one long side of the dough over the middle, then the other, to form a long roll.
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16
Quickly lift the roll and place it in the pan so that the ends overlap slightly.
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17
Cover the pan with lightly oiled plastic wrap and allow the dough to rise in warm place until doubled in bulk.
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18
Preheat the oven to 375F with the rack in the center position.
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19
Bake for 20 minutes and then reduce the heat to 350F and bake it another 20 to 25 minutes.
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20
If the top is getting too brown, cover it loosely with foil.
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21
Put a cake rack over a large plate.
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22
Remove cake from oven and turn over onto the rack.
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23
Scoop up any filling that drips off and place it back on cake.
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24
Once filling has cooled, remove the cake to a serving plate.
