Bourbon Pecan Pound Cake
- 4 cups flour, sifted
- 1/2 tsp salt
- 2 tsp double acting baking powder
- 1/2 cup premium bourbon
- 1/2 cup milk
- 4 sticks unsalted butter softened
- 2 cups sugar
- 8 eggs, room temperature
- 2 cups pecans, finely chopped
- 2 tsp pure vanilla extract
The combination of bourbon whiskey, and pecan’s is traditional in the American south. This cake has some zip and we don’t recommend it for your kids.
- Sift together flour, salt, baking powder and set aside.
- Combine 1/2 cup bourbon and milk and set aside.
- Cream butter and sugar together until pale and fluffy.
- Add eggs one at time, beating well after each addition.
- Add flour mixture alternately with bourbon-milk mixture, making 3 additions of each.
- Mix thoroughly and stir in pecans and vanilla extract.
- Butter and flour one 9 inch round tube pan and 1 loaf pan.
- Fill pans about 2/3 full of batter.
- Bake in a pre heated 300 degree oven for about 1 and 1/2 hours.
- Cool cakes on racks for 10 to 15 minutes, then turn out of pans, and cool slightly.
- Soak large pieces of cheesecloth, folded in half, in 1/3 cup bourbon, then wrap securely around cakes.
- Wrap tightly in aluminum foil and store cakes in refrigerator.
- Open foil after a couple of days and if cheesecloth has dried out, add 2 to 3 more tbs of bourbon to each cake.