Raspberry Brandy Pecan Cake

Indulge in the rich and fragrant flavors of this Raspberry Brandy Pecan Cake, a show-stopping dessert that combines the tangy sweetness of fresh raspberries with the warm nuttiness of toasted pecans. Infused with a splash of brandy and a hint of vanilla, this moist and tender bundt cake strikes the perfect balance between sophistication and comfort. The batter, enriched with butter and eggs, creates a light yet dense texture that cradles the bursts of fruit and crunchy pecans in every bite. Finished with a delicate dusting of powdered sugar for an elegant presentation, this cake is perfect for holiday gatherings, special celebrations, or simply treating yourself. Ready in just about 80 minutes, this recipe will fill your kitchen with irresistible aromas and leave your guests reaching for seconds.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 1.5 cups granulated sugar
• 4 large eggs
• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cup whole milk
• 2 teaspoons vanilla extract
• 0.25 cup brandy
• 1.5 cups raspberries (fresh or frozen)
• 1 cup toasted pecans (chopped)
• 2 tablespoons powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan to prevent sticking.

Step 2

In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 3

Add the eggs one at a time, beating well after each addition to fully incorporate.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5

In a small bowl, combine the whole milk, vanilla extract, and brandy.

Step 6

Gradually alternate adding the dry ingredients and the milk mixture into the butter mixture, starting and ending with the dry ingredients. Mix just until combined.

Step 7

Gently fold in the raspberries and toasted pecans, being careful not to overmix to preserve the texture.

Step 8

Pour the batter into the prepared bundt or tube pan. Smooth the top with a spatula.

Step 9

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 11

If desired, dust the cake with powdered sugar before serving for an elegant touch.

Nutrition Facts

Serving size	1657.4 grams (1657.4g)

Amount per serving	% Daily Value*
Calories	4651

Total Fat 206.10g	264%
Saturated Fat 73.30g	367%
Polyunsaturated Fat 0.20g
Cholesterol 1014mg	338%
Sodium 2457mg	107%
Total Carbohydrate 617.50g	225%
Dietary Fiber 43.20g	154%
Total Sugars 345.80g
Protein 79.20g	158%

Vitamin D 245IU	1223%
Calcium 570mg	44%
Iron 23mg	126%
Potassium 1916mg	41%

*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: 40.0%

Protein: 6.8%

Carbs: 53.2%