Bourbon Pecan Pound Cake

Bourbon Pecan Pound Cake is a dessert that serves 10. One portion of this dish contains around 5g of protein, 32g of fat, and a total of 507 calories. For $1.4 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 27 people were impressed by this recipe. It is brought to you by The Baking Pan. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. If you have vanillan extract, unsalted butter, egg yolks, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is not so super. Try Bourbon-Pecan Pound Cake Truffles, Bourbon Peach Pound Cake, and It’s 5:00 Somewhere — Brown Sugar Bourbon Pound Cake for similar recipes.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small mixing bowl, combine the chopped pecans with 1 tablespoon flour. Sprinkle about 2 tablespoons of the pecans in the bottom of the prepared pan. Set rest of pecans aside.In a medium mixing bowl, combine 2 cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.In a small cup, combine the bourbon and vanilla. Set aside.In a large bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the brown sugar and granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.Add eggs and egg yolks one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesnt splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the bourbon mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and bourbon mixture, ending with the last portion of the flour, and stirring just until blended.Using a large rubber spatula, gently fold floured pecans into the batter.Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.Before serving, use a fine-mesh sieve to dust the top of cake with confectioners sugar.

 

Step by step:

1. In a small mixing bowl, combine the chopped pecans with 1 tablespoon flour. Sprinkle about 2 tablespoons of the pecans in the bottom of the prepared pan. Set rest of pecans aside.In a medium mixing bowl, combine 2 cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.In a small cup, combine the bourbon and vanilla. Set aside.In a large bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the brown sugar and granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

2. Add eggs and egg yolks one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesnt splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the bourbon mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and bourbon mixture, ending with the last portion of the flour, and stirring just until blended.Using a large rubber spatula, gently fold floured pecans into the batter.

3. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.

4. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.

5. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.Before serving, use a fine-mesh sieve to dust the top of cake with confectioners sugar.

Nutrition Information:

covered percent of daily need