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Bourbon Pecan Pound Cake

Categories: Cakes

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For this recipe, temperature is key to getting the best results. The eggs should be room temperature, the butter needs to be soft but not melting. The sugar and eggs have to be gradually added to the butter mixture and the flour must be sifted and gently folded into the batter.


  • 3 c. vegetable shortening
  • 3 c. butter
  • 2 1/4 qt. granulated sugar
  • 3 qt. cake flour
  • 3 tbsp. Rumford Baking Powder
  • 1 tbsp. salt
  • 1 1/2 tsp. Rumford Baking Soda
  • 2 c. sour cream
  • 1 c. bourbon 1 oz. bourbon flavoring and 6 oz. water may be substituted.
  • 24 lg. eggs
  • glaze
  • 3 qt. confectioner's sugar
  • 3/4 c. water


In a large bowl, cream together shortening, butter and sugar until smooth; set aside. In a medium bowl, sift together flour, Clabber Girl Baking Powder, salt and soda. Add to creamed mixture. Mix on low speed 1 minute. Add sour cream and whiskey. Add eggs and beat on medium speed 2 minutes; mix in pecans. Pour batter into greased 9-inch tube pan, or 9 x 5 x 3-inch loaf pan.

Bake in 350 F oven for 55 minutes, or until a toothpick inserted in the middle comes out clean. Cool before applying glaze.

Beat sugar, whiskey and water together until smooth. Pour over cake.