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Ingredients
| salted butter: 0.5 lb |
| granulated sugar: 2 1/2 cups |
| eggs: 6 |
| cake flour: 3 cups (sifted) |
| baking powder: 2 tsp |
| salt: 1 tsp |
| ground nutmeg: 1 tsp |
| sour cream: 1 cup |
| bourbon: 1/2 cup |
| pecans: 1 1/2 cups (coarsely chopped) |
| powdered sugar (unsifted): 2 cups (sifted) |
| bourbon: 1 Tbl |
| water: 2 Tbl |
Bourbon Pecan Pound Cake
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
- Add eggs one at a time, beating constantly.
- Sift together flour, baking powder, salt, and nutmeg.
- Blend sour cream and bourbon.
- Alternately add flour and sour cream mixture to batter.
- Add pecans.
- Grease bottom and sides of tube or bunt pan.
- Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
- Test cake frequently after first hour and 15 minutes for doneness.
- Let cake cool in pan for 15 minutes before turning out on wire rack.
- To prepare glaze, combine sugar and bourbon.
- Stir while gradually adding water.
- Add only enough water to make a pourable glaze without allowing mixture to become too thin.
- Pour glaze over top of warm cake and let dribble down sides.