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BOURBON-WHISKEY PECAN POUND CAKE




Source of Recipe


internet


List of Ingredients




Butter and flour a bundt or tube pan and preheat oven to 325ºF.

Cake:
2 sticks soft real butter (no substitutes)
2 1/2 C. sugar
6 eggs
3 C. all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 C. sour cream
1/2 C. bourbon whiskey
1 C. chopped pecans (not fine, coarse)

Recipe



Cream butter and sugar. Beat in eggs. In separate bowl, mix the sour cream with the whiskey & set aside. In another bowl, mix the salt, bkg powd. & flour. Alternate pouring and mixing the sour cream mix and dry mix into the butter mix, ending with sour cream mix. Fold in nuts. Pour into the bundt and bake 1 hr and 10 min approx or until toothpick comes clean. Let cake cool about 20 min before turning out on cake plate. You may do the glaze while the cake is warm, but not hot.

Glaze:
2 C. powder sugar
2 TBS bourbon whiskey
4 TBS melted butter
2-3 TBS water

Mix 2 TBS water with the powder sugar and whiskey. While stirring, pour in the melted butter. If it is a "pour" consistency, you don't need to add the other TBS water. (add it if you need to)

Drizzle all over the cake until completely covered. Lick spoon when done. This is a requirement! haha. Cake is actually good served slightly warm! Either way!


Posted by: bagelbaker_OH: Made it today! Very different and very yummy. (the glaze is to die for) My 6 yr old niece helped me and when I opened the whiskey, I thought she'd wrinkle her nose and say "yukky smell". Instead she said "oooh that smells good!" haha. She couldn't keep her fingers out of the icing! (I have to admit, neither could I!)