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Southern Bourbon Pecan Pound Cake

Categories: Cakes

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This recipe takes an average pound cake to the next level with pecan and bourbon flavor. The creamy glaze adds a touch of sweetness to the pound cake that is crowd pleaser.

Ingredients

  • 1/2 c. vegetable shortening
  • 1/2 c. butter
  • 1 1/2 c. sugar
  • 2 c. cake flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/3 c. sour cream
  • 3 tbsp. bourbon whiskey or rum extract
  • 4 eggs
  • 3/4 c. chopped pecans
  • 2 c. powdered sugar
  • 3 tsp. bourbon whiskey or rum extract
  • 4 tbsp. heavy cream or half and half

Instructions

Preheat oven to 350 degrees F. Grease a 9-inch tube pan or one 9 x 5-inch loaf pan.

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 or rum extract. Add eggs and beat on medium speed 2 minutes; mix in pecans. Pour batter into greased 9-inch tube pan, or 9 x 5-inch loaf pan.

Bake in 350 degree F. oven for 45 minutes, or until cake tests done. Cool before applying glaze.

GLAZE:

Beat sugar, whiskey or rum extract and cream together until smooth. Pour over cake.

Photography by Nathaniel Crawford - Terminatetor Kitchen