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Bourbon Pecan Pound Cake Recipe

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This recipe for Bourbon Pecan Pound Cake, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Rubenstein
Added: Tuesday, June 9, 2009


1 c. Shortening
2 1/2 c. Sugar
6 Eggs
3 c. all-purpose Flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 8 0z carton sour cream
1/2 c. Bourbon
1 c. finely chopped pecans

Glaze (optional)
2 1/4 c. sifted powdered sugar
2 tbsp. bourbon
2 tbsp. water
combine all ingredients stir well
yield 1/2 cup

Beat shortening in large bowl of electric mixer at medium speed; gradually add sugar, beating well. Add eggs one at a time; beating well after each.
Combine flour and next three ingredients. Combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with the flour mixture.
Mix just until blended after each addition. Stir in pecans. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 for one hour and 20 minutes, or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan and let cool completely on wire rack. If desired, drizzle glaze over cake

Personal Notes:
Personal Notes:
Jeanne was a dear friend. You can make this without the bourbon. It is very good




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