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.