Bourbon Cream Cheese Pecan Pound Cake Recipes

GLAZED BOURBON PECAN POUND CAKE

Steps:

• 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.
• 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.

BOURBON-CREAM CHEESE-PECAN POUND CAKE

Steps:

• Beat butter, cream cheese, medium speed until creamy. Gradually add sugar until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Sift flour and salt. Add alternately with bourbon. Add flour first and last. Beat at slow speed until blended after each addition. Stir in vanilla and pecans. Pour into greased and floured 12-cup tube pan. Bake at 325 degrees 1 hr 30 minutes or until a toothpick comes out clean. Cool 10-15 minutes on wire rack remove from pan and cool completely on wire rack. GLAZE (optional) Stir 2 C powdered sugar 3 T milk 1 tsp vanilla Add'l 1 T milk if necessary

PECAN CRUNCH CREAM CHEESE POUNDCAKE

Steps:

• Set an oven rack in the middle of the oven and heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter and line with two pieces of crisscrossed parchment: Lay the first sheet in the pan, butter it lightly, then lay the other sheet across. Both pieces should extend a few inches above the edges of the pan, making a sling that you'll use to lift the cake out.
• Make the pecan crunch, if desired: Break the crackers into a few pieces and add to the bowl of a food processor. Add the nuts and sugar. Process until you have fine crumbs. Add the melted butter and pulse it in until evenly incorporated.
• Spoon about half of the crunch mixture into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, stopping about 1 inch from the top of the pan: Begin by tilting the pan to one side and use a bench scraper or the flat side of a metal spatula to lift, spread and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 days.
• Make the batter: In a medium bowl, whisk the egg yolks with 2 tablespoons sour cream and the vanilla, just until lightly combined.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
• Add the butter, cream cheese and the remaining 6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
• Starting on medium-low speed, gradually pour the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl after each addition.
• Gently spoon the batter into the crunch coating-lined pan and smooth the surface. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
• Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and lift the cake out, using the parchment paper "sling."
• Let cool completely before gently removing the parchment and transferring to a serving plate or cutting board. (Or, wrap well and store at room temperature for 3 days or in the refrigerator for 5 days.) To serve, use a serrated knife to cut into 1/2-inch-thick slices.

BOURBON-PECAN POUND CAKE

Steps:

• In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
• Add in eggs, one at a time, beating well after each addition.
• In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
• In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• Mix just until blended after each addition.
• Fold in pecans.
• Pour batter into a greased/floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
• Cool cake in pan on a wire rack for 10-15 minutes.
• Remove cake from pan and cool completely on a wire rack.
• In a bowl, combine all the glaze ingredients; stir well.
• Drizzle glaze over cooled cake.

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

CREAM CHEESE BOURBON PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla and pecans.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

BOURBON PECAN POUND CAKE

Steps:

• Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
• Add eggs one at a time, beating constantly.
• Sift together flour, baking powder, salt, and nutmeg.
• Blend sour cream and bourbon.
• Alternately add flour and sour cream mixture to batter.
• Add pecans.
• Grease bottom and sides of tube or bunt pan.
• Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
• Test cake frequently after first hour and 15 minutes for doneness.
• Let cake cool in pan for 15 minutes before turning out on wire rack.
• To prepare glaze, combine sugar and bourbon.
• Stir while gradually adding water.
• Add only enough water to make a pourable glaze without allowing mixture to become too thin.
• Pour glaze over top of warm cake and let dribble down sides.

BOURBON POUND CAKE

Steps:

• Sift the flour, baking powder, and salt together.
• Cream the butter and sugar until light and fluffy.
• Beat in the eggs one at a time.
• Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla.
• Pour the batter into two lightly greased and floured 9-inch loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
• Place the pans in the center of a cool oven, leaving a space between them.
• Turn the oven to 325F and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean.
• Turn off the oven and let the cakes cool in the oven for 10 minutes.
• Open the oven door and cool for 30 minutes.
• Turn the cakes out onto a wire rack to cool completely before slicing.

BOURBON-PECAN CAKE

Steps:

• In medium size bowl, mix cherries, raisins and bourbon.
• Cover and refrigerate for 8-24 hour.
• Grease and flour 12 cup fluted tube pan.
• Heat oven to 325 degrees.
• Drain fruits, reserving bourbon.
• In small bowl, toss ¼ flour and pecans.
• In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
• In large bowl with electric mixer at high speed, beat butter until light and fluffy.
• Add sugar, ½ cup at a time, beating well after each addition.
• Add eggyolks, one at a time, beating well after each addition.
• Beat in 1 cup flour mixture.
• With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
• Batter will be thick.
• In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
• Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
• Fold in cherries, raisins and nuts.
• Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
• Remove cake from pan and brush remaining reserved bourbon.
• Drizzle glaze down sides.
• Cut candied cherries and pecans into quarters and garnish cake.
• NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
• Wrap cake in cheesecloth then with foil or plastic wrap.
• Store in refrigerator in tightly covered container for 2-3 weeks.
• Unwrap cake, place on serving platter.
• Drizzle with glaze and garnish as desired.
• CONFECTIONER’S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner’s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.