How To Make Glazed Bourbon Pecan Pound Cake
You won’t get enough of this tender and fluffy pecan pound cake generously mixed with lots of pecan nuts, and topped off with a silky caramel glaze!
Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
Beat the butter on medium for about 2 minutes until fluffy. Gradually mix in sugar and beat on medium for 4 minutes.
Add the eggs, one at a time, beating after each addition until yolks disappear.
Whisk together the flour, baking powder, salt, and nutmeg. Set aside.
Mix together the 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 the pecans and pour the batter into the prepared pan.
Bake for 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 a rack.
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 the powdered sugar and vanilla, and whisk until smooth.
Pour the glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
- Use a 12 cup bundt cake pan for this recipe as the cake rises right to the top of the pan. Place the bundt pan on a rimmed baking sheet before you bake it.
- Bake this pound cake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Most recipes call for that toothpick to be totally clean but because pound cake has a denser texture, underbaking slightly makes the finished cake significantly moister. But remember, only a few moist crumbs. If the toothpick is covered in crumbs and you pull it out of the oven, it’s going to be more on the raw side.
- For best results, use only a named-brand all-purpose flour and sugar. Store brands often are more finely ground than their name-brand counterparts. This can result in inadvertently using too much of the dry ingredients in the recipe, which will make the cake have a drier texture. Don’t skimp on the butter. Buy good quality butter because it’s the butter that really gives this cake its rich trademark flavor and texture.
- Calories: 715.14kcal
- Fat: 37.29g
- Saturated Fat: 16.16g
- Trans Fat: 0.78g
- Monounsaturated Fat: 13.51g
- Polyunsaturated Fat: 4.99g
- Carbohydrates: 84.87g
- Fiber: 2.45g
- Sugar: 58.85g
- Protein: 8.17g
- Cholesterol: 141.02mg
- Sodium: 204.01mg
- Calcium: 121.24mg
- Potassium: 178.09mg
- Iron: 2.44mg
- Vitamin A: 231.63µg
- Vitamin C: 0.35mg
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