Pecan Molasses Bundt Cake with Bourbon Glaze

• Nonstick vegetable oil spray
• 3 1/4 cups cake flourcake-flour
• 2 teaspoons baking powderbaking-powder
• 3/4 teaspoon saltsalt
• 2 cups sugarsugar
• 1 cup (2 sticks) unsalted butter, room temperaturebutter
• 4 teaspoons vanilla extractvanilla-extract
• 4 large eggsegg
• 1 cup whole milkmilk
• 1 cup pecans, toasted, finely choppedpecan
• 1/4 cup dark corn syrupdark-corn-syrup
• 1/4 cup mild-flavored (light) molasses
• 1/2 teaspoon baking sodabaking-soda
• 2 teaspoons waterwater
• 1 teaspoon baking sodabaking-soda
• 2 cups sugarsugar
• 1 cup buttermilkbuttermilk
• 1 cup (2 sticks) unsalted butterbutter
• 2 teaspoons dark corn syrupdark-corn-syrup
• 1/2 cup bourbonbourbon
• 2 teaspoons vanilla extractvanilla-extract
• Vanilla ice creamcream

1. 01Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions, alternating with milk in 2 additions. Transfer half of batter to prepared pan.
2. 02Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend. Stir in baking soda. Stir pecan mixture into remaining cake batter in bowl. Spoon pecan batter over batter in pan (do not swirl). Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes. Transfer cake in pan to rack.
3. 03Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium-high. Stir in baking soda mixture (glaze will bubble). Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes. Remove from heat. Stir in bourbon and vanilla.
4. 04Invert warm cake onto platter. Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature. Cover and refrigerate remaining glaze.)
5. 05

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