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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.


  • 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


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.


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

Photography by Nathaniel Crawford - Terminatetor Kitchen