Bourbon Banana Pudding Sponge Cake

Name: Bourbon Banana Pudding Sponge Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Cody Road Bourbon; 3 large egg yolks; ¾ plus 2 tablespoons packed light brown sugar, divided; 3 ½ tbsp cornstarch; ¼ tsp salt; 3 cups whole milk; 5 tsp Cody Road Bourbon; 1 tsp pure vanilla extract; 1 ½ tsp mild honey; 1 ½ tsp water; ¾ cup pecan halves; 3 large eggs; ½ cup plus 2 tablespoons sifted cake flour; ¼ tsp salt; ⅓ cup plus 1 tablespoon granulated sugar, divided; ½ tsp pure vanilla extract; 2 ½ tbsp butter, melted and cooled; ¼ cup Cody Road Bourbon; ¼ cup water; 3 ripe medium bananas; ½ cup heavy cream; 1 tsp granulated sugar

Prep Time30 minsCook Time15 minsCategoryDesserts

Spirit

Cody Road Bourbon

Ingredients

3 large egg yolks

¾ plus 2 tablespoons packed light brown sugar, divided

3 ½ tbsp cornstarch

¼ tsp salt

3 cups whole milk

5 tsp Cody Road Bourbon

1 tsp pure vanilla extract

1 ½ tsp mild honey

1 ½ tsp water

¾ cup pecan halves

FOR SPONGECAKE AND SYRUP:

3 large eggs

½ cup plus 2 tablespoons sifted cake flour

¼ tsp salt

⅓ cup plus 1 tablespoon granulated sugar, divided

½ tsp pure vanilla extract

2 ½ tbsp butter, melted and cooled

¼ cup Cody Road Bourbon

¼ cup water

FOR ASSEMBLY:

3 ripe medium bananas

½ cup heavy cream

1 tsp granulated sugar

Directions

MAKE PUDDING AND GLAZE PECANS:

1

Lightly beat yolks in a medium bowl.
Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan.

2

Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes.

3

Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.

4

Cover surface with wax paper and chill until cold, about 2 hours.
Preheat oven to 350°F with rack in middle.

5

Warm remaining 2 Tbsp brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved.

6

Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.

7

Bake, stirring occasionally, until golden brown and shiny, about 15 minutes.

8

Transfer pecans with a metal spatula to a rack to cool.
Coarsely chop, reserving 4 halves for garnish.

Ingredients

Spirit

Cody Road Bourbon

Ingredients

3 large egg yolks

¾ plus 2 tablespoons packed light brown sugar, divided

3 ½ tbsp cornstarch

¼ tsp salt

3 cups whole milk

5 tsp Cody Road Bourbon

1 tsp pure vanilla extract

1 ½ tsp mild honey

1 ½ tsp water

¾ cup pecan halves

FOR SPONGECAKE AND SYRUP:

3 large eggs

½ cup plus 2 tablespoons sifted cake flour

¼ tsp salt

⅓ cup plus 1 tablespoon granulated sugar, divided

½ tsp pure vanilla extract

2 ½ tbsp butter, melted and cooled

¼ cup Cody Road Bourbon

¼ cup water

FOR ASSEMBLY:

3 ripe medium bananas

½ cup heavy cream

1 tsp granulated sugar

Directions

MAKE PUDDING AND GLAZE PECANS:

1

Lightly beat yolks in a medium bowl.
Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan.

2

Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes.

3

Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.

4

Cover surface with wax paper and chill until cold, about 2 hours.
Preheat oven to 350°F with rack in middle.

5

Warm remaining 2 Tbsp brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved.

6

Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.

7

Bake, stirring occasionally, until golden brown and shiny, about 15 minutes.

8

Transfer pecans with a metal spatula to a rack to cool.
Coarsely chop, reserving 4 halves for garnish.

Notes

Bourbon Banana Pudding Sponge Cake

Ingredients Directions

Bourbon Banana Pudding Sponge Cake

Ingredients

Directions

Notes

Categories

Are you 21 or older?