Bourbon Pecan Pound Cake Ii 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 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.

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 PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
• Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
• In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.