I’m a huge pound cake lover. Are you? The tender crumb, the rich buttery flavor, the yummy dense texture. Which other type of cake can deliver on so many fronts? Oh, and the versatility of a pound cake. It makes the perfect rich canvas for so many other wonderful flavors. One of the most delicious combinations of flavors I’ve ever had is this Glazed Bourbon Pecan Pound Cake.
This cake is a delicious combination flavor. The Bourbon is accented perfectly with a generous amount of nutmeg. They’re really amazing together. Then this cake has 1 ½ cups of rich chopped pecans and lots of good quality butter, all topped off with a thick caramel glaze. This cake is wonderful to serve for the holidays but because of its simplicity is equally great at home or served at a potluck.
Glazed Bourbon Pecan Pound Cake
- 1 cup Butter , softened
- 2 1/2 eups Sugar
- 6 Eggs
- 3 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 8 ounces Sour Cream
- 1/2 cup Bourbon
- 1 1/2 cups Pecans , Chopped
- 1/4 cup Butter
- 1/2 cup Brown Sugar , Firmly Packed
- 3 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
- 1/2 cups Pecans , Chopped
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray.
Beat the butter on medium, until fluffy, about 2 minutes. Gradually mix in sugar and beat on medium 4 minutes. Add eggs, one at a time, beating after each addition until yolks disappear.
Whisk together flour, baking powder, salt, and nutmeg. Set aside.
Mix together sour cream and bourbon. Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture. Mix on low just until blended. Stir in pecans and pour batter into prepared pan.
Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Set on a wire rack for 15 minutes to cool. Remove from pan and cool completely on rack.
In a heavy bottom saucepan, melt the butter. Add the brown sugar and milk and bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat.
Add vanilla and powdered sugar and whisk until smooth.
Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
PAN- Use a 12 cup bundt cake pan for this recipe as the cake rises right to the tippy top of the pan. While mine has never overflowed, I’d suggest placing the bundt pan on a rimmed baking sheet before you bake it.
BAKING- You’ll want to bake this pound cake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. I know! I know! Most recipes call for that toothpick to be totally clean but because pound cake has a denser texture, under baking ever so slightly makes the finished cake significantly moister.
But remember, only a few moist crumbs. If the toothpick is covered in crumbs and you pull it out of the oven, it’s going to be more on the raw side which will not work.
INGREDIENTS- For best results, use only a named-brand all-purpose flour and sugar. Store brands often are more finely ground than their name-brand counterparts. This can result in inadvertently using too much of the dry ingredients in the recipe, which will make your cake have a drier texture. Don’t skimp on the butter. Buy good quality butter because it’s the butter that really gives this cake its rich trademark flavor and texture.
Here’s a few other great Pecan dessert recipes~
How about something a little different?