Tuesday, April 16, 2013

Texas Cowboy Cake

Texas Cowboy Cake

3 c sugar
1 1/2 tsp cinnamon
3/4 tsp cloves, ground
2 c water
1 c strong brewed coffee
1 bx raisins
1 bx dates, chopped
3/4 c butter
4 1/2 c all purpose flour
1 1/2 tsp baking soda
1 1/2 Tbsp baking powder
3/4 tsp salt
3/4 c chopped pecans
1/2 c light corn syrup
1 c pecans, halved
2 Tbsp bourbon or rum (optional)

Combine first eight ingredients in a saucepan and bring to low boil while stirring continually. Reduce heat and let simmer 5 minutes. Remove to cool.
2 Sift together flour, baking soda, baking powder and salt.
3 Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients. Pour into two well-greased loaf pans.
4 Arrange pecan halves in a decorative pattern on the top of the loaves.
5 Bake 1 hour at 300 degrees.
6 With a brush, gently apply a coat of corn syrup over the cakes. (A few tablespoons of bourbon or rum may be added to the corn syrup.)
7 Continue baking one hour, or until a toothpick come out of the cakes cleanly. Cool.
8 For an adult dessert, a few tablespoons of bourbon or rum can be poured on each slice prior to serving.

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