SMOKED PECAN POUND CAKE WITH BOURBON CARAMEL

Smoke may seem a strange addition to dessert but the flavours work brilliantly with dark sugars, warm spices like cinnamon, and especially with nuts. The combination of all of these things makes for an unforgettable pound cake. Enjoy a pecan half or two before you chop them up for your cakes. The method for the nuts alone is a boon to your entertaining arsenal, simple and as good as can be.

SMOKED PECANS

2 cups (500 mL) pecan halves

2 tbsp (30 mL) unsalted butter, melted Pinch salt

1 tbsp (15 mL) fine maple wood chips

3 sticks (12 oz/360 g) unsalted butter, softened, plus extra for greasing pans

3 cups (750 mL) cake & pastry flour

1 tsp (5 mL) baking powder

¼ tsp (1 mL) baking soda

½ tsp (2 mL) salt

¼ tsp (1 mL) cinnamon

1¾ cups (425 mL) firmly packed light brown sugar

5 eggs, room temperature

1½ tsp (7 mL) vanilla extract

¼ cup (60 mL) milk

¾ cup (175 mL) sour cream

BOURBON CARAMEL

2 cups (500 mL) sugar

¼ cup (60 mL) water

1 cup (250 mL) whipping cream ¼ tsp (1 mL) salt

¼ cup (60 mL) bourbon

2 tbsp (30 mL) unsalted butter

1 For the smoked pecans, cover smoking rack with foil if the holes in the rack are large; pierce foil all over with a toothpick. Toss pecans with butter and salt; arrange in a single layer over foil (or directly on rack).

2 Place smoking chips in bottom of smoker, top with rack (there is no need for a drip tray) and cover with lid or foil. Set over high heat for 1 minute; reduce to low and smoke for 20 minutes. With kitchen fan running, open smoker and allow nuts to cool. Chop and set aside.

3 Preheat oven to 350°F (180°C). Butter two 4 x 8-inch (1.5 L) loaf pans, or one 10-cup (2.5-L) Bundt pan.

4 In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon. In a separate large bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating after each addition. Beat in vanilla.

5 In a small bowl, whisk together the milk and sour cream. Stir 1/3 flour mixture then 1/3 sour cream mixture into egg mixture; repeat twice more with remaining flour and sour cream mixtures, ending with sour cream. Fold in reserved pecans.

6 Divide mixture between prepared loaf pans (or single Bundt pan). Bake in preheated oven for 50 to 55 minutes (or 65 to 70 minutes for the Bundt) or until tester comes out clean. Remove to a rack and cool to room temperature. Turn cakes (or cake) out.

7 Meanwhile, prepare the bourbon caramel. Combine sugar and water in medium saucepan over medium-high heat. Allow sugar to melt; do not stir. Bring to a boil; cook until mixture is amber (swirl pan to combine if browning unevenly). Pour cream over (mixture will bubble and steam). Stir to combine and cook 1 minute longer to ensure caramel is dissolved.

8 Remove from heat; stir in salt and bourbon, then whisk in butter. Cool. Use at room temperature. (Bourbon caramel may be made 3 days in advance and kept in fridge. Bring back to room temperature before use.)

9 Serve slices of cake with a drizzle of the caramel. Serves 12