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Bourbon Pecan Pound Cake

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
  • Add eggs one at a time, beating constantly.
  • Sift together flour, baking powder, salt, and nutmeg.
  • Blend sour cream and bourbon.
  • Alternately add flour and sour cream mixture to batter.
  • Add pecans.
  • Grease bottom and sides of tube or bunt pan.
  • Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
  • Test cake frequently after first hour and 15 minutes for doneness.
  • Let cake cool in pan for 15 minutes before turning out on wire rack.
  • To prepare glaze, combine sugar and bourbon.
  • Stir while gradually adding water.
  • Add only enough water to make a pourable glaze without allowing mixture to become too thin.
  • Pour glaze over top of warm cake and let dribble down sides.
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@benluc
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@benluc
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  1. Trinda Martin
    This pound cake makes a great base for Strawberry shortcake. The recipe does NOT half well, however it does freeze well and handy to have on hand for a quick dessert. Use quality bourbon for the best taste. I recommend Labrot & Graham's Woodford Reserve if you want to keep a very fine bourbon on hand for cooking, baking and drinking. ;-)
    Reply
  2. benluc
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