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1
For the cake:
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Preheat the oven to 350u00b0F. Prepare a bundt pan or a tube pan by greasing it with butter and sprinkling with flour.
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In a medium-sized bowl, sift together all the dry ingredients (flour through ground cloves).
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In a small bowl mix the buttermilk, vanilla extract and bourbon.
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5
In the large bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium high until light and fluffy, 5 minutes. Scrape the sides of the bowl and add the oil, mix until combined. Add the eggs, one at a time, and mix well in between. Mix in the pumpkin. Reduce mixer speed to low, and mix in the buttermilk mixture.
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Pour in the dry ingredients and mix until just barely combined. Stir in the pecan pieces by hand.
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Pour the batter into the prepared pan and wiggle it to get the batter even. Bake at 350u00b0F for 45-55 minutes. Mine took 50.
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Let the cake cool in the pan for 15 minutes, then turn it out onto a cooling rack to cool completely, about 3 hours.
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For the candied pecans:
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Heat all of the ingredient except the nuts in a saucepan over medium heat, and stir unti. the sugar dissolves. Stir in the nuts and make sure to coat them well.
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Pour the nuts onto an oiled baking sheet, bake in the preheated oven for 8 minutes. Remove the nuts to a piece of parchment to cool. Try to separate the nuts as much as possible.
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For the glaze:
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In a saucepan combine the brown sugar, bourbon, butter, agave and salt. Cook over medium heat until the mixture is a smooth liquid. Add the cream, raise the heat to high, and boil for 1 minute. Stir constantly. After 1 minute remove the pan from the stove and whisk in the vanilla and then the powdered sugar. Once whisked in, switch to a rubber spatula and stir vigorously to make the mixture as smooth as possible.
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14
Pour the mixture into a measuring cup (there are 2 cups of glaze) for easier glazing of the cake. Let the glaze rest for 5 minutes.
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15
Place the cake on a wire cooling rack above a sheet pan, so the sheet pan catches the over-spill. Pour the glaze slowly and evenly down the cake, from the center, so that it pools over both sides.
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16
Decorate the top of the cake with the candies pecans.
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Let the glaze set up for 20 minutes, then pull the cake from the rack and place it on a serving dish.
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Store at room temperature and serve the same day.
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Recipe adapted from Fine Cooking Magazine September/October 2012
