Rosemary Limoncello Cake
- 20m Prep Time
- 50m Cook Time
- 50m Ready In
A moist pecan cake made with sweet potato and whiskey, topped with pecan praline and a whiskey sauce.
Ingredients
- 118 ml sugar
- 118 ml brown sugar
- 118 ml unsalted butter
- 3 eggs
- 14.8 ml molasses
- 532 ml all-purpose flour
- 3.7 ml baking powder
- 237 ml canned sweet potato puree
- 59.1 ml sour-mash whiskey
- 4.93 ml cinnamon
- 2.46 ml freshly grated nutmeg
- 237 ml pecans toasted and chopped
- 59.1 ml sugar
- 4.93 ml molasses
- 14.8 ml all-purpose flour
- 44.4 ml unsalted butter
- 355 ml pecans toasted
- 177 ml sugar
- salt
- 73.9 ml unsalted butter
- 4.93 ml vanilla extract
- 118 ml sour-mash whiskey
Nutrition (per serving, estimated)
Estimated based off 21 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 105 mg
- Iron: 3.65 mg
- Magnesium: 69.5 mg
- Phosphorus: 207 mg
- Potassium: 346 mg
- Zinc: 2.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml sugar
- 118 ml brown sugar
- 118 ml unsalted butter
- 3 eggs
- 14.8 ml molasses
- 532 ml all-purpose flour
- 3.7 ml baking powder
- 237 ml canned sweet potato puree
- 59.1 ml sour-mash whiskey
- 4.93 ml cinnamon
- 2.46 ml freshly grated nutmeg
- 59.1 ml sugar
- 4.93 ml molasses
- 14.8 ml all-purpose flour
- 44.4 ml unsalted butter
- 177 ml sugar
- salt
- 73.9 ml unsalted butter
- 4.93 ml vanilla extract
- 118 ml sour-mash whiskey
Prepare
- 237 ml pecans, toasted and chopped
- Toast 355 ml pecans
Let's Cook
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Step 1.
Preheat oven to 350°F. Grease and flour a 9-inch loaf pan. Toast 2½ cups pecans about 8 minutes in the oven as it warms, then set aside.
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Step 2.
In a mixing bowl, beat ½ cup sugar, ½ cup brown sugar, and ½ cup unsalted butter for 3 to 5 minutes until fluffy. Beat in 3 eggs and 1 tablespoon molasses. Add 2¼ cups all-purpose flour and ¾ teaspoon baking powder; mix until combined. Mix in 1 cup canned sweet potato puree, ¼ cup sour-mash whiskey, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and 1 cup toasted chopped pecans. Pour batter into the pan and bake 50 minutes until golden brown.
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Step 3.
For the praline: In a saucepan, combine ¼ cup sugar, 1 teaspoon molasses, 1 tablespoon all-purpose flour, 3 tablespoons unsalted butter, and 1 tablespoon water. Cook over low heat, stirring until combined. Stir in 1½ cups toasted pecans.
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Step 4.
For the sauce: In a saucepan over low heat, combine ¾ cup sugar, a pinch of salt, 5 tablespoons unsalted butter, 1 teaspoon vanilla extract, and ½ cup sour-mash whiskey. 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.