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Bourbon-Pecan Pudding Cake

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection