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.





20 min


10 min


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