1Preheat oven to 350, butter a glass baking dish, 12×8×2 in. Into a large bowl, sift tog. the flour, salt, B.S., b.p. and the spices. In a bowl whisk tog. the molasses, butter, br. sugar, beer, eggs, milk and add the mixture to the flour mixture. Whisk the batter until it is combined and stir in the pecans. Batter will be thin.
2Pour batter into the baking dish, bake 30 min. or till firm to the touch, and a toothpick comes out clean.
3Make glaze, poke holes in cake and pour glaze over cake, let cool, enjoy!!!
Don’t be afraid to go 100% whole grain when it comes to bundt cake; we use all spelt flour here—no refined all-purpose flour—with amazing results. The nutty-tasting flour amplifies the flavors of the butter, warm spices, and vanilla.
This delightful pound cake bread pudding is easy enough to throw together anytime, but impressive enough to serve for company. Pre-made Sara Lee pound cakes are the perfect base for a creamy, decadent bread pudding.