Ookings of d00m

A week or so ago, I had a sudden taste pop into my head. A gooey, sticky cake full of whiskey and honey, with pecans and notes of vanilla.

Tonight, I finally attempted to create it.

I used this as a base.

What I ended up with was:

1 cup PC gluten free all-purpose flour
1 1⁄2 tsp baking powder
1⁄4 tsp salt
1⁄2 tsp ground cinnamon
1⁄4 tsp vanilla extract
1 tsp lemon zest
3⁄4 cup butter
3⁄4 cup white sugar
3 egg
1⁄4 cup milk
1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and lemon zest. Set aside.


2. In a large bowl (I used the stand mixer), cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add the vanilla. Stir in the pecans.


3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then poke with toothpick all over. Pour honey syrup over the cake.

The cake took way less than 40 minutes. More like 25-25?

For the sauce:

1 cup brown sugar
1 cup honey
1 cup Bowmore single malt scotch whisky
1 tsp lemon juice

Put ingredients in a pot, heat to boil, simmer for 2 minutes.

I'm letting the cake and sauce get to know each other for a while before tasting.