Glazed Bourbon Pecan Pound Cake Recipe Recipes Net

Ingredients

1cupbutter,softened

2½cupssugar

6eggs

3cupsall-purpose flour

2tspbaking powder

½tspsalt

½tspnutmeg,ground

8ozsour cream

½cupbourbon

1½cupspecans,chopped

¼cupbutter

½cupbrown sugar,firmly packed

3tbspmilk

1cuppowdered sugar

1tspvanilla extract

½cupspecans,chopped

12 cup bundt pan

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.