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2 cups (4 sticks) butter, at room temperature, plus more for pan
1 1/4 cups granulated sugar, plus more for pan
3/4 cup brown sugar, packed
6 eggs
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups pecans, chopped
3/4 cup bourbon, plus 3 tablespoons, divided
For the glaze:
1 1/2 cups powdered sugar
3 tablespoons butter, melted
1 tablespoon bourbon
1/4 cup pecans, chopped
Preparation
Preheat oven to 325°F and grease a bundt pan with butter. Sprinkle with about 1/4 cup of granulated sugar and shake to coat pan, tapping out excess.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add 1/2 cup of bourbon and mix to combine.
Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add to butter mixture and mix to combine.
Stir in remaining 1/4 cup bourbon and the 2 cups pecans. Pour into prepared bundt pan. Bake until a toothpick inserted into the center comes out mostly clean, about 1 hour 40 minutes.
While cake is still hot, pour 3 tablespoons bourbon around the outside edge of the cake. Let cool in the pan.
While cake cools, make the glaze:
In a medium bowl, mix together the powdered sugar, melted butter, and 1 tablespoon bourbon.
Turn cake out onto a serving plate and pour glaze over the top. Sprinkle with the 1/4 cup chopped pecans. Slice, serve, and enjoy!
