BOURBON-CREAM CHEESE-PECAN POUND CAKE
Steps:
- Beat butter, cream cheese, medium speed until creamy. Gradually add sugar until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Sift flour and salt. Add alternately with bourbon. Add flour first and last. Beat at slow speed until blended after each addition. Stir in vanilla and pecans. Pour into greased and floured 12-cup tube pan. Bake at 325 degrees 1 hr 30 minutes or until a toothpick comes out clean. Cool 10-15 minutes on wire rack remove from pan and cool completely on wire rack. GLAZE (optional) Stir 2 C powdered sugar 3 T milk 1 tsp vanilla Add'l 1 T milk if necessary
Nutrition Facts : Calories 628 calories, Fat 50.4983581511948 g, Carbohydrate 31.9689605849373 g, Cholesterol 225.05508042128 mg, Fiber 2.57697749027851 g, Protein 10.759136155142 g, SaturatedFat 23.8641619024129 g, ServingSize 1 1 Serving (190g), Sodium 17055.2449415285 mg, Sugar 29.3919830946588 g, TransFat 4.21591517409364 g
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 PRALINES
Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 pound (about 16 pralines)
Number Of Ingredients 7
Steps:
- Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.
Nutrition Facts : Calories 183 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 28mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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