Remember the Apricot Bourbon from a few weeks ago? By now your bourbon and apricots have had plenty of time to infuse together. You are left with two products: a bourbon that has a pleasant, sweet and subtle taste of apricots and dried apricots that are filled with bourbon. Don’t throw away this infused fruit. Sally uses them as a key ingredient for her Pecan Apricot Bourbon cakes. This recipe makes enough for two 9 inch loaf pans.
This tea cake can be served any time of day. Breakfast with a cup of tea, a mid morning snack, after school snack, or a midnight snack. I have found there to be no time of day that is wrong to eat it!
Thank you all for the sweet well wishes you left Sara and me. We had a wonderful wedding and honeymoon! In case you are curious, here is a link to some of the pictures from our big day. Thanks to Laura Matney for doing such an amazing job in capturing our day!
Pecan Apricot Bourbon Cakes
Makes two 9” loaves
4 sticks unsalted butter, room temperature (additional for greasing pans)
1 pound light brown sugar
1 ¾ teaspoon salt
9 large eggs, room temperature
1 teaspoon. vanilla
3 tablespoons apricot bourbon**
3 ½ cups flour (additional for pans)
¼ teaspoon freshly grated nutmeg
2 ½ cups pecan halves
1 ½ cups diced bourbon apricots **
Preheat oven to 325 degrees. Butter and flour two 9 “ loaf pans. Set aside.
Put butter into work bowl of electric stand mixer. Cream on medium speed for 2 minutes. Add sugar and salt and mix for 3 to 4 minutes until butter and sugar mixture is light and fluffy.
Add eggs one at a time, mixing after each addition until egg is incorporated into the batter. Add vanilla and apricot bourbon and mix until blended.
Put flour, nutmeg, pecans and apricots in a medium bowl. Stir until blended.
Add flour apricot nut mixture to the batter and mix on low speed until just blended together.
Divide batter evenly between the two prepared loaf pans. Bake at 325 degrees for 60 to 70 minutes or until a cake tester comes out clean. Let cakes cook in pan for 5 minutes. Invert onto a wire rack and cool loaves completely before slicing.
©Photograph Taylor Mathis
©Recipe Sally James