Monday, September 22, 2014

Bourbon Pecan Pound Cake

It's Monday....  What better way to start out the week than with cake?  I didn't think so either!

Although I made a delicious savory recipe with bourbon, Bourbon Mushroom Sauce, I just really couldn't help myself when I saw the recipe for this pound cake.  Needless to say, my family devoured it when I brought it for a coffee and cake visit one Sunday.  The cake was light and tasty--not too sweet--and the bourbon glaze (I'm talking straight-up bourbon) was perfection.  The roasted pecans?  Blew this cake out of the water!  Just go make this cake!!!

Woodford Bourbon Pecan Pound Cake
 {Bourbon Pecan Pound Cake}

Bourbon Pecan Pound Cake
 {My empty Woodford bottle :( time to replenish!}

Bourbon Pecan Pound Cake
 {I *might* have been eating on this as I took the pictures....}

cake batter
 {About to bake the cake}

{In my kitchen, I get to lick the spoon, and I enjoy every minute of it!}

Bourbon Pecan Pound Cake
from Gourmandistan

Makes 12 servings

1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups all purpose flour
1 1/2 cups (3 sticks) butter, room temperature
1 3/4 cup lightly packed brown sugar
6 eggs, room temperature
7/8 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon bourbon whiskey
1 cup chopped pecans, toasted and cooled
1/2 cup white sugar

1/2 cup brown sugar
4 tablespoon butter
1/4 cup bourbon whiskey
  1. Preheat oven to 325° F.
  2. Spray non-stick in a bunt pan and flour it. 
  3. Sift salt, baking powder, soda and flour together, then set aside. 
  4. Stir bourbon, vanilla, and buttermilk together, then set aside.
  5. With an electric mixer, beat butter and brown sugar together until light and fluffy. 
  6. Gradually add the eggs mixing well after each addition.
  7. Then alternate adding the flour mixture and buttermilk in 3 parts starting and ending with the buttermilk. 
  8. Stir in pecans. 
  9. Bake in center of oven for about 70 minutes, or until a toothpick inserted into the middle of the cake comes out clean. 
  10. Let the cake cool on a rack for about 15 minutes, then remove from pan. 
  11. While cake is cooling, prepare the glaze by melting the brown sugars, butter and water together. Bring to a full boil. Remove from heat, stirring in the bourbon when the glaze has cooled slightly. While the cake is still warm, spoon the glaze over its surface.
 Now that I am out of bourbon, I think that I have sufficiently celebrated Bourbon Heritage Month! 

Thanks to Cake of the Week for hosting this Baking with Spirit challenge!

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  1. This sounds right up my street... love whisky and bourbon. Thanks so much for entering BWS - I hope to see you back again!

    1. Thanks for hosting! I'll pop in once in a while! Cake loves my thighs and hips too much to do it often if you know what I mean ;o)

  2. Oh my goodness, I love the flavours you've used here. I hope I get to try this one day =)