BOURBON PECAN POUND CAKE
Make and share this Bourbon Pecan Pound Cake recipe from Food.com.
Provided by benluc
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 697.7, Fat 31.7, SaturatedFat 13.6, Cholesterol 143.6, Sodium 441.9, Carbohydrate 91.2, Fiber 1.9, Sugar 62.6, Protein 7.8
KENTUCKY BOURBON CAKE/WHISKEY CAKE
History and a traditional recipe for Kentucky Bourbon Whiskey Cake from food historian Gil Marks. Bourbon spiced cake filled with dried fruit and nuts.
Provided by Gil Marks
Categories Dessert
Time 4h20m
Number Of Ingredients 16
Steps:
- In a large bowl or jar, combine the raisins and pineapple. Add the bourbon, cover, and let soak for at least 8 hours or, for a more intense flavor, up to 48 hours.
- Drain the fruit, reserving 1 cup bourbon. (You can imagine what cooks do with any leftover bourbon.) Place the fruit and pecans in a large bowl, add the ½ cup flour, and toss to coat and separate any clumps.
- Position a rack in the center of the oven. Place a roasting pan or large baking pan on the lower rack of the oven and add 1-inch of boiling water. Preheat the oven to 275°F. Grease one 10- by 4-inch (16-cup) tube pan, two 9-inch springform pans or 8-inch (8-cup) tube pans, or four 1-pound coffee tins or 9- by 5- by 3-inch loaf pans, line the bottom and sides with parchment paper or greased pieces of brown paper bag, grease again, and dust with flour.
- To make the batter: Sift together the flour, nutmeg, baking powder, and salt.
- In a very large bowl, beat the butter on low speed until smooth, about 2 minutes.Increase the speed to medium, gradually add the sugars, and beat until light and fluffy, about 5 minutes.
- Beat in the egg yolks, one at a time. Add the vanilla and, if using, zest.
- Add the flour mixture in 3 stages alternately with the reserved 1 cup bourbon, beginning and ending with the flour mixture.
- In a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
- Fold ¼ of the whites into the batter, then gently fold in the remaining whites.
- Stir in the fruit and nut mixture.
- Pour into the prepared pan, tapping to remove any air pockets, but do not pack down.
- Bake, rotating the pan every 45 minutes or so, until a wooden tester inserted in the center comes out clean or the internal temperature registers 200 to 208°F on an instant-read thermometer, about 3½ to 4 hours for a 10-inch tube pan, 3 hours for springform pans, 2¼ hours for 8-inch tube pans, and about 2 hours for loaf pans. Place on a wire rack and let cool in the pan, at least 2 hours.
- Remove the cake from the pan. The taste and texture improves as the cake ages. You can wrap the cake airtight and place in the refrigerator for 2 to 3 days or in the freezer for up to 4 months.
- Or to age the cake, wrap it in a cloth or double layer of cheesecloth dampened with bourbon, place in an airtight container or wrap in heavy duty aluminum foil, and let stand in a cool, dry place for at least 2 weeks.
Nutrition Facts : Calories 591 kcal, Carbohydrate 76 g, Protein 6 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 76 mg, Sodium 53 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
CREAM CHEESE BOURBON PECAN POUND CAKE
Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
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
Make and share this Bourbon-Pecan Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 1 ten-inch cake
Number Of Ingredients 13
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.
Nutrition Facts : Calories 8286.9, Fat 367.5, SaturatedFat 99.3, Cholesterol 1374.2, Sodium 2447.6, Carbohydrate 1085.4, Fiber 20.8, Sugar 772.2, Protein 94.1
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
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 BROWN SUGAR POUND CAKE
A yummy recipe from Kentucky! Makes a great gift! I don't drink alcohol, but love to cook with it! Adapted from Mimi's cyber kitchen.
Provided by Sharon123
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Grease and flour a 12-cup bundt pan.
- In a medium bowl, combine flour, salt, baking powder, and baking soda.
- Combine the milk, vanilla, and 4 tablespoons bourbon.
- In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
- Add butter and beat at high speed until light and creamy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
- Pour batter into prepared pan.
- Bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
- Cool cake in pan on a wire rack for 10 minutes.
- Remove cake from pan.
- Frosting:.
- In small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
- Brush mixture all over warm cake.
- Cool cake completely.
- Garnish with berries or other fruit for a pretty presentation.
KENTUCKY BOURBON CAKE RECIPE
A delicious Kentucky Bourbon Cake from the Taste of the 1800s cookbook.
Provided by Pam
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream the butter in a large mixing bowl.Add 1 cup of granulated sugar and 1 1/4 cup of brown sugar. Beat until light and fluffy.
- In a medium bowl, beat eggs then add the remaining sugar to the beaten eggs. Stir the egg mixture into the butter mixture.
- Sift the flour. Add in the nutmeg and salt. Add the flour mixture to the sugar-butter mixture a little at a time, alternating with the bourbon. Mix until blended. Stir in the pecans.
- Pour the batter into a greased 10-inch tube pan.Bake the cake for 1 1/2 hours or a knife inserted into the middle comes out clean.
- While the cake is cooking, make the glaze.In a small saucepan, over high heat, melt the butter.Turn heat to medium and stir in sugar, until sugar is dissolved. Stir in the bourbon.
- Stir continuously for 5 minutes or until the mixture has thickened. Set aside to cool. Allow the cake to cool on a wire rack. Pour glaze over cake.
Nutrition Facts :
BOURBON POUND CAKE
YUM. Bourbon in a cake. Got this from my mom--it would be great for holidays like Christmas and New Years!
Provided by spatchcock
Categories Dessert
Time 1h45m
Yield 2 cakes, 12-18 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 605.7, Fat 34.6, SaturatedFat 20.7, Cholesterol 223.3, Sodium 395.9, Carbohydrate 61.9, Fiber 1, Sugar 33.7, Protein 8.5
BOURBON HONEY CAKE
Steps:
- Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
PEACH-BOURBON UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
- Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
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- Whisk together the powdered sugar, bourbon, and ¼ cup of heavy whipping cream. Add additional cream 1 teaspoon at a time until your glaze is the desired consistency. Add additional powdered sugar to thicken as needed. Spoon the glaze over top of the cake and enjoy!
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- Stir together chopped walnuts and bourbon in a small bowl. Allow nuts to soak in bourbon for 1 hour, stirring occasionally.
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- Preheat oven to 350 degrees. Brush a standard Bundt pan with butter, then dust with flour, tapping out excess.
- Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine. Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil). Pierce holes in cake (still in pan) to bottom with a wooden skewer at 1-inch intervals. Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes. Invert onto a cake plate. Let cool completely before slicing and serving. Cake can be stored in an airtight container up to 3 days.
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- In the bowl of your electric mixer, cream butter and shortening at medium speed. Gradually add brown sugar, beating until light and creamy. Stop mixer and scrape sides.
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