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Bourbon Banana Pudding Sponge Cake

Prep Time30 minsCook Time15 minsCategory
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
  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
  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

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.

Bourbon Banana Pudding Sponge Cake
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Mississippi River Distilling Company

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