At Picán Restaurant, located in bustling Uptown, they boast one of the best bourbon collections west of the Mississippi. In addition to being paired with their Southern cuisine and sipped amongst friends at the bar, new pastry chef Mitchell Blanco likes to use it in his sweet creations. He raided the bar just in time for the holidays and made a delectable bourbon pecan cake with candied persimmons that he is excited to share with diners for the holidays.

Blanco said, “As the crisp coastal air replaces the warmth of the drawn-out Indian Summer in the Bay Area, nothing warms my insides as a slice of boozy bourbon cake. To me, this recipe perfectly represents the holidays with a mix of warm spices and a little bit of liquid cheer. These two festive elements complement each other and pair perfectly with the fruitiness of Fuyu persimmons in this very adult cake. Lucky for me, everyone at Picán loves bourbon as much as I do and there is plenty on hand for me to work with!”

 

Bourbon Pecan Cake

Yield: Serves eight

granulated sugar  7.5 ounces / 208 grams

all-purpose flour  4.5  ounces / 135 grams

baking powder    .2 ounces / 6 grams

baking soda         .2 ounces / 6 grams

salt                         ¼ teaspoon

eggs                       1.7 ounces / 50 grams

vegetable oil        1.7 ounces / 50 grams

buttermilk            4.2 ounces / 120 grams

bourbon               4.2 ounces / 120 grams

vanilla extract      ½ tablespoon

Pecans, chopped 4 ounces / 113 grams

Preheat conventional oven to 350 degrees. Lightly toast pecans and reserve. Sift together the flour, baking powder and baking soda. In a mixing machine with a whisk attachment, beat the eggs with the sugar until pale and thick. Slowly add the oil, buttermilk, vanilla and salt, then bourbon. Add the sifted dry ingredients and mix until thoroughly combined, then fold in the pecans by hand. Pour batter into an ungreased, parchment-lined eight-inch cake pan. Bake for 25 minutes, or until cake springs back when touched in the center.

Candied persimmons

Fuyu persimmons     3-4, semi firm

Honey                         1.5 cups

Apple cider vinegar  .5 cup

Salt                               ¼ teaspoon

Cut persimmons to medium dice, about an 1/8-inch size. Combine all ingredients into a pot and cook on very low heat, just below a simmer. Reduce liquid until thickened and persimmons become translucent.

 

Come in and enjoy Mitchell’s cake and truly Southern hospitality at Picán! They have private dining space for all of your holiday needs and will be offering their famous West Coast Reveillon prix fixe menu from December 9 – 23. For reservations and more information, please visit www.picanrestaurant.com or call (510) 834-1000.

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