Bourbon Pecan Pound Cake

(from saymyname’s recipe box)

Source: Nick Malgieri

Serves 12 people

Categories: Bourbon, Cake, Dessert

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 lb unsalted butter, softened (2 sticks)
  • 4 large eggs
  • 3 large egg yolks
  • 1/2 cup best kentucky bourbon
  • 2 teaspoons vanilla extract
  • 1 1/2 cups finely chopped pecans (tossed with 1 tablespoon flour)
  • powdered sugar, for finishing

Directions

  1. Butter and flour a 12-cup tube pan or Bundt pan.

  2. Position oven rack in the lower third of the oven; preheat to 325°.

  3. Add flour, sugars, baking powder, and salt in the bowl of a stand mixer with the paddle attachment, then add in the butter.

  4. Beat on the lowest speed for about 2 minutes, until the ingredients are well combined.

  5. Combine the remaining batter ingredients, except the pecans in a bowl; mix well.

  6. Increase mixer speed to medium and add 1/3 of the liquid ingredients; mix for 2 minutes, then stop and scrape down the bowl and beater.

  7. Add another third of the liquid, beat for 2 minutes, then scrape again.

  8. Finally, add the remaining liquid and beat and scrape as before.

  9. Use a large rubber spatula to give the batter a final stir; fold in the floured pecans, thend scrape the batter into the prepared pan; smooth the top.

  10. Bake for 65-75 minutes, or until a pick comes out clean.

  11. Cool cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.

  12. Just before serving, dust the cake generously with powdered sugar.

  13. *Almond Rum Pound Cake-substitute chopped blanched whole almonds for the pecans and white rum for the bourbon; add 1 teaspoon almond extract along with the vanilla extract.

  14. *Hazelnut Dark Rum Pound Cake-substitute coarsely ground unblanched hazelnuts for the pecans and dark rum for the bourbon.

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