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Bourbon Pound Cake Recipe

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This recipe for Bourbon Pound Cake is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Cake:
1 stick butter, softened
2 ½ cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
8 ounces sour cream
½ cup bourbon
1 ½ cups pecans chopped

For the Glaze:
2 cups sifted confectioners' sugar
1 Tablespoon bourbon (or bourbon flavored extract) - *****I am going to do 2 Tbsp next time******
2 Tablespoons water
Directions:
Directions:
1. 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. Beat until fluffy. Add eggs, one at a time, beating after each addition until yolks disappear.

2. 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.

3. Bake 1 hour and 15 minutes (***I should have done less, next time will check at 1 hour)*** 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.

GLAZE:
1. 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.

2. Add powdered sugar and vanilla and whisk until smooth.

3. Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.

 

 

 

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