Cream Cheese Bourbon Pecan Pound Cake Recipe Foodcom

BOURBON PECAN POUND CAKE

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.

BOURBON-PECAN POUND CAKE

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.

BOURBON POUND CAKE

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.

BOURBON-PECAN CAKE

Steps:

• In medium size bowl, mix cherries, raisins and bourbon.
• Cover and refrigerate for 8-24 hour.
• Grease and flour 12 cup fluted tube pan.
• Heat oven to 325 degrees.
• Drain fruits, reserving bourbon.
• In small bowl, toss ¼ flour and pecans.
• In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
• In large bowl with electric mixer at high speed, beat butter until light and fluffy.
• Add sugar, ½ cup at a time, beating well after each addition.
• Add eggyolks, one at a time, beating well after each addition.
• Beat in 1 cup flour mixture.
• With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
• Batter will be thick.
• In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
• Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
• Fold in cherries, raisins and nuts.
• Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
• Remove cake from pan and brush remaining reserved bourbon.
• Drizzle glaze down sides.
• Cut candied cherries and pecans into quarters and garnish cake.
• NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
• Wrap cake in cheesecloth then with foil or plastic wrap.
• Store in refrigerator in tightly covered container for 2-3 weeks.
• Unwrap cake, place on serving platter.
• Drizzle with glaze and garnish as desired.
• CONFECTIONER’S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner’s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.