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My review
Bourbon-Spiked Pumpkin Pecan Bundt Cake
80
In The Raw
"Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays."
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Ingredients
45 m servings 486Original recipe yields 12 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.
- Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.
- Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.
- Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
- Let stand 15 minutes.
- Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.
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Reviews
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Newest
10/8/2017
Added pecans to batter. Served with extra caramel bourbon sauce and cinnamon ice cream. It was a big hit.
10/25/2017
I agree with previous baker of this cake, it was a bit dense, flavor was spot on, but I think the stevia is too sweet , and maybe you could use just sugar. Let's face it , your not exactly count...
10/20/2018
Too dense, in a not good way. Heavy, without a soft crumb. Instead of pumpkin pie spice, I used 1/2 tsp each of ginger, cloves and nutmeg, and a tsp of cinnamon. I think I’ll just keep looking ...