The best delicious Bourbon-pecan Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bourbon-pecan Pound Cake recipe today!
Hello my friends, this Bourbon-pecan Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Bourbon-pecan Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Bourbon-pecan Pound Cake.
What Makes This Bourbon-pecan Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bourbon-pecan Pound Cake.
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1 c Shortening 3 c Flour, all-purpose
2 1/2 c Sugar 2 ts Baking powder
6 lg Eggs 1/2 ts Salt
8 oz Sour cream 1/2 ts Nutmeg, ground
1/2 c Bourbon 1 c Pecans; finely chopped
BOURBON GLAZE
2 1/4 c Sugar, powdered; sifted 2 tb Water
2 tb Bourbon
Beat shortening at medium speed with an electric mixer until fluffy.
Gradually add sugar, beating at medium speed 5 to 7 minutes. Add
eggs, one at a time, beating just until yellow disappears.
Combine sour cream and 1/2 cup bourbon.
Combine flour and next 3 ingredients; 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 batter into a greased and floured 10″ tube pan.
Bake at 325 degrees for 1 hour and 10 to 15 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan on a wire rack
10 to 15 minutes; remove from pan, and cool completely on wire rack.
Drizzle with Bourbon Glaze.
Bourbon Glaze: Combine all ingredients, stirring until smooth. Yield:
1/2 cup.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Yields
1 cake (10″)
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