Bourbon-Pecan Pudding Cake

Oxmoor House
9 servings (serving size: 1 [3-inch] square cake)


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1 tablespoon butter or margarine
1/4 cup chopped pecans
3/4 cup firmly packed brown sugar
2 tablespoons butter or stick margarine, softened
1/2 cup 1% low-fat milk
3 tablespoons bourbon, divided
1 1/2 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
2/3 cup firmly packed brown sugar
1 cup boiling water


Preheat oven to 350°.

Melt 1 tablespoon butter in a small skillet over medium heat; add pecans. Cook 3 minutes or until toasted, stirring often. Set aside, and let cool.

Combine 3/4 cup brown sugar and 2 tablespoons butter in a bowl; beat at medium speed of a mixer 3 minutes. Add milk and 1 tablespoon bourbon; beat well. Combine 1 1/4 cups flour, baking powder, cinnamon, and salt; gradually add to sugar mixture, beating well. Spoon batter into an 8-inch square baking pan coated with cooking spray.

Combine remaining 1/4 cup flour, remaining 2 tablespoons bourbon, and 2/3 cup brown sugar in a small bowl; sprinkle over batter. Top with reserved toasted pecans. Pour boiling water over batter (do not stir). Bake at 350° for 35 to 40 minutes or until cake springs back when touched lightly in center. Let stand 10 minutes. Serve warm with ice cream.

Created date

March 2010

Nutritional Information

Calories 270
Fat 6.5 g
Satfat 2.7 g
Protein 2.9 g
Carbohydrate 51.4 g
Cholesterol 11 mg
Iron 1.9 mg
Sodium 176 mg
Caloriesfromfat 22 %
Fiber 0.8 g
Calcium 99 mg