Glazed Bourbon Pecan Pound Cake-Tender, Rich Pound Cake loaded with Pecans and a big dose of Bourbon all topped off with a thick Caramel Glaze!

Glazed Bourbon Pecan Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Author Kathleen
Course Dessert
Cuisine American
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

Equipment

Ingredients

CAKE:
  • 1 cup butter softened
  • 2 1/2 cups 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
GLAZE:
  • 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

Instructions

CAKE:
  • 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.
GLAZE:
  • 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

Calories: 566, Carbohydrates: 46g, Protein: 8g, Fat: 37g, Saturated Fat: 16g, Cholesterol: 142mg, Sodium: 317mg, Potassium: 247mg, Fiber: 2g, Sugar: 20g, Vitamin A: 840IU, Vitamin C: 0.3mg, Calcium: 96mg, Iron: 2.4mg