Brandy Pecan Bundt Cake

Indulge in the rich and nutty flavors of this Brandy Pecan Bundt Cake, a show-stopping dessert that’s perfect for special occasions or holiday gatherings. Infused with warm notes of brandy and loaded with crunchy chopped pecans, this moist and tender cake is as aromatic as it is delicious. With a delicate crumb, buttery sweetness, and a touch of powdered sugar for a decorative finish, this Bundt cake strikes the perfect balance between elegance and comfort. Easy to prepare with just 30 minutes of prep time, it’s baked to golden perfection in under an hour, making it an impressive yet fuss-free centerpiece. Pair it with a cup of coffee or a scoop of vanilla ice cream for a truly memorable treat.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 4 eggs
• 2 teaspoons pure vanilla extract
• 0.5 cups brandy
• 0.5 cups whole milk
• 1.5 cups chopped pecans
• 2 tablespoons powdered sugar (optional, for dusting)

Directions

Step 1

Preheat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan to prevent sticking.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy, about 2–3 minutes.

Step 4

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary.

Step 5

Mix in the vanilla extract and brandy until well combined.

Step 6

Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk (start and end with the dry ingredients). Mix only until just combined, ensuring not to overmix.

Step 7

Gently fold in the chopped pecans using a spatula.

Step 8

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 10

Allow the cake to cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.

Step 11

Once cooled, dust the top with powdered sugar, if desired, before slicing and serving.

Nutrition Facts

Serving size	1534 grams (1534.0g)

Amount per serving	% Daily Value*
Calories	6033

Total Fat 340.30g	436%
Saturated Fat 141.30g	707%
Polyunsaturated Fat 0.10g
Cholesterol 1275mg	425%
Sodium 1898mg	83%
Total Carbohydrate 629.90g	229%
Dietary Fiber 24.40g	87%
Total Sugars 379.10g
Protein 77.70g	155%

Vitamin D 218IU	1089%
Calcium 473mg	36%
Iron 22mg	122%
Potassium 1533mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 5.3%

Carbs: 42.8%