Cream Cheese Bourbon Pecan Pound Cake

Recipe by Vino Girl
READY IN: 1hr 55mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F
  • Grease and flour a 12 cup tube or bundt pan.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating at medium speed until light and fluffy.
  • Add eggs, 1 at a time, beating just until the yellow yolk disappears.
  • Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
  • Beat batter at low speed just until blended after each addition.
  • Stir in vanilla and pecans.
  • Pour batter into a greased and floured 12-cup tube pan.
  • Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
  • Cool in pan on a wire rack 10 to 15 minutes.
  • Remove from pan; cool completely on wire rack.
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