GLAZED BOURBON PECAN POUND CAKE
This cake is a delicious combination flavor of chopped pecans and butter, topped off with a thick caramel glaze and more pecans!
Provided by Kathleen
Categories Dessert
Time 1h35m
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Spray a 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 powdered sugar and vanilla and whisk until smooth.
- Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
Nutrition Facts : Calories 566 kcal, Carbohydrate 46 g, Protein 8 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 142 mg, Sodium 317 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 piece
BOURBON-PECAN POUND CAKE
Make and share this Bourbon-Pecan Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 1 ten-inch cake
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
- Add in eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
- In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
- Mix just until blended after each addition.
- Fold in pecans.
- Pour batter into a greased/floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
- Cool cake in pan on a wire rack for 10-15 minutes.
- Remove cake from pan and cool completely on a wire rack.
- In a bowl, combine all the glaze ingredients; stir well.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 8286.9, Fat 367.5, SaturatedFat 99.3, Cholesterol 1374.2, Sodium 2447.6, Carbohydrate 1085.4, Fiber 20.8, Sugar 772.2, Protein 94.1
BOURBON PECAN POUND CAKE
Make and share this Bourbon Pecan Pound Cake recipe from Food.com.
Provided by benluc
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
- Add eggs one at a time, beating constantly.
- Sift together flour, baking powder, salt, and nutmeg.
- Blend sour cream and bourbon.
- Alternately add flour and sour cream mixture to batter.
- Add pecans.
- Grease bottom and sides of tube or bunt pan.
- Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
- Test cake frequently after first hour and 15 minutes for doneness.
- Let cake cool in pan for 15 minutes before turning out on wire rack.
- To prepare glaze, combine sugar and bourbon.
- Stir while gradually adding water.
- Add only enough water to make a pourable glaze without allowing mixture to become too thin.
- Pour glaze over top of warm cake and let dribble down sides.
Nutrition Facts : Calories 697.7, Fat 31.7, SaturatedFat 13.6, Cholesterol 143.6, Sodium 441.9, Carbohydrate 91.2, Fiber 1.9, Sugar 62.6, Protein 7.8
CREAM CHEESE BOURBON PECAN POUND CAKE
Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
APPLE BOURBON BUNDT CAKE
One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
- In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
- With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
- While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
- While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 379 milligrams, Sugar 45 grams, TransFat 1 gram
PECAN FIG BOURBON CAKE
Provided by Ruth Cousineau
Categories Cake Bourbon Milk/Cream Food Processor Mixer Fruit Dessert Bake Fig Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
- Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
- While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
- Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
- Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
- Make icing:
- Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.
BOURBON POUND CAKE
YUM. Bourbon in a cake. Got this from my mom--it would be great for holidays like Christmas and New Years!
Provided by spatchcock
Categories Dessert
Time 1h45m
Yield 2 cakes, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, and salt together.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla.
- Pour the batter into two lightly greased and floured 9-inch loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
- Place the pans in the center of a cool oven, leaving a space between them.
- Turn the oven to 325F and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean.
- Turn off the oven and let the cakes cool in the oven for 10 minutes.
- Open the oven door and cool for 30 minutes.
- Turn the cakes out onto a wire rack to cool completely before slicing.
Nutrition Facts : Calories 605.7, Fat 34.6, SaturatedFat 20.7, Cholesterol 223.3, Sodium 395.9, Carbohydrate 61.9, Fiber 1, Sugar 33.7, Protein 8.5
OLD FASHIONED BOURBON PECAN CAKE
This is the kind of cake my mother or grandmother kept in a tin and "seasoned" it with Bourbon or Apricot Brandy to keep this pound cake Moist! Then after saving it she would offer it to special guests. This is a traditional British Christmas Cake! Bourbon, or orange juice or Brandy is essential for keeping this pound cake...
Provided by Donna Thiemann
Categories Cakes
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 300*F grease and flour a 10 inch bundt or tube pan. Then sprinkle the bottom of the pan with 1/2 cup of chopped Pecans. Set Aside.
- 2. Cream butter and sugar well, then add egg yolks one at a time mixing completely after each addition.
- 3. Add flour, extracts and bourbon, then combine and set aside.
- 4. Whip the egg whites till stiff peaks form. Fold the egg whites into the batter until well combined.
- 5. Pour batter into the prepared pan. Sprinkle the remaining pecans over the top of the batter.
- 6. Bake at 300*F for 1-1/2 hours or until a tooth pick inserted comes out clean.
- 7. You may feed this cake 2-3 tablespoons of Apricot brandy every two weeks or until The holidays. Lovely old fashioned bourbon pecan cake.
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