Glazed Bourbon Pecan Pound Cake
User Reviews
5
Glazed Bourbon Pecan Pound Cake
Description
This pound cake starts with creaming softened butter and granulated sugar until fluffy, then incorporating eggs one at a time. A flour mixture with baking powder, salt, and nutmeg is alternately mixed with a sour cream and bourbon blend to add moisture and bourbon flavor. Chopped pecans are folded in before baking in a bundt pan until a toothpick indicates doneness, yielding a golden, tender crumb.
The glaze is made by boiling butter, brown sugar, and milk, then whisking in powdered sugar and vanilla for a smooth, sweet finish. Chopped pecans added on top provide crunch and deepen the nut flavor. The glaze is poured over the cake after cooling, creating a glossy coating.
This cake balances the deep nutty pecan flavor with the warmth of bourbon and subtle spices, making it suitable for dessert or special occasions. The sour cream helps keep the cake moist and tender despite its density. Cooling before glazing is essential to prevent the glaze from melting off.
Ingredients
CAKE:
- 1 cup butter softened
- 2 ½ cups granulated sugar
- 6 egg
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 8 ounces sour cream
- ½ cup bourbon
- 1 ½ cups pecans chopped
For the Glaze
- ¼ cup butter
- ½ cup brown sugar firmly packed
- 3 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cups pecans chopped
Instructions
CAKE:
- 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.
GLAZE:
- 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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 566 | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 142mg | 47% |
| Sodium | 317mg | 13% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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