Lone Star Liquor Cake
30m prep 50m cook 1h 20m ready
A rich, boozy twist on Texas sheet cake, infused with sweet potato and whiskey, topped with pecan praline and a whiskey sauce. Perfect for a crowd.
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 3 eggs
- 1 tbsp molasses
- 2 1/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1 cup canned sweet potato puree
- 1/4 cup sour-mash whiskey
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 cup pecans toasted and chopped
- 1/4 cup sugar
- 1 tsp molasses
- 1 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1 1/2 cup pecans toasted
- 3/4 cup sugar
- Pinch of salt
- 5 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup sour-mash whiskey
Nutrition (per serving, estimated)
Estimated based off 20 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 69.7 mg
- Iron: 2.43 mg
- Magnesium: 46.3 mg
- Phosphorus: 138 mg
- Potassium: 231 mg
- Zinc: 1.44 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 3 eggs
- 1 tbsp molasses
- 2 1/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1 cup canned sweet potato puree
- 1/4 cup sour-mash whiskey
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 cup sugar
- 1 tsp molasses
- 1 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 3/4 cup sugar
- Pinch of salt
- 5 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup sour-mash whiskey
Prepare
- 1 cup pecans, toasted and chopped
- Toast 1 1/2 cup pecans
Let's Cook
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Step 1.
Preheat oven to 350°F. Grease and flour a 9-inch loaf pan. Toast pecans (2½ cups total for cake and praline topping) about 8 minutes in the oven as it warms, and then set aside.
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Step 2.
In a mixing bowl, beat sugars and butter 3 to 5 minutes, or until fluffy. Beat in eggs and molasses. Add flour and baking powder and mix until combined. Mix in sweet potato puree, whiskey, spices, and nuts. Pour batter into the pan and bake 50 minutes, or until golden brown.
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Step 3.
For the praline: In a saucepan, combine sugar, molasses, flour, butter, and 1 tablespoon water. Cook over low heat, stirring until combined. Stir in toasted nuts.
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Step 4.
For the sauce: In a saucepan over low heat, combine all ingredients and stir until the mixture reaches a gentle boil. Pour about one-fourth of the sauce over the cake.
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Step 5.
Top cake with pecan praline and spoon the rest of the warm sauce overtop.
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