kentuky bourbon-pecan pound cake
Do let this recipe fool you - it does not have a strong alcohol taste but has a nice rich flavor. If children will be eating this cake - leave off the bourbon glaze (the glaze is not cooked therefor the alcohol does not burn off).
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
10- inch cake=16 ser
Ingredients
- 1 cup shortening
- 2 1/2 cups sugar
- 6 large eggs
- 1 - sour cream-8oz
- 1/2 cup bourbon
- 3 cups flour, plain
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup pecans, finely chopped
- - bourbon glaze
- 2 1/4 cups powered sugar
- 2 tablespoons bourbon
- 2 tablespoons water
How To Make kentuky bourbon-pecan pound cake
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Step 1Preheat oven to 325 degrees. Beat shortening at medium speed with an electric mixer until light and fluffy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.
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Step 2Combine sour cream and 1/2 cup bourbon. Set aside.
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Step 3Combine flour, baking powder, salt and nutmeg. Add to shortening mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in pecans. Pour into a greased and floured bundt pan.
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Step 4Bake at 325 degrees for 1 hour and 10-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan and cool completely on wire rack. Drizzle with bourbon glaze, or dust with powdered sugar.
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Step 5BOURBON GLAZE: Combine powdered sugar, bourbon and water, stirring until smooth.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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