Bourbon Pecan Pound Cake II

Nick Malgieri

• Ready In: 1 hr 55 mins
• Serves: 12

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.