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Dessert for 12

Bourbon Pecan Pound Cake

Sour cream and bourbon keep this pecan pound cake moist, while a brown sugar glaze adds a smooth finish.

$1.11per serving $
110 minstart to table
12servings

AmericanVegetarianBudgetDessertsFall

Ingredients

  • 1 cup butter
  • 2 1/2 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 8 oz sour cream
  • 1/2 cup bourbon
  • 1 1/2 cups pecans
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup pecans

Steps

  1. Heat the oven to 325 F and grease a 10-inch tube or Bundt pan.
  2. Beat one cup butter and sugar until creamy, then beat in the eggs one at a time.
  3. Mix in flour, baking powder, salt, nutmeg, sour cream, and bourbon until smooth.
  4. Fold in one and one-half cups pecans, spread the batter in the pan, and bake for 65 minutes.
  5. Melt one-quarter cup butter with brown sugar and milk in a saucepan, then stir in vanilla and powdered sugar.
  6. Cool the cake for 15 minutes, remove it from the pan, and drizzle it with glaze and remaining pecans.

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