Best Bourbon Pound Cake Recipes

CREAM CHEESE BOURBON PECAN POUND CAKE

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 BROWN SUGAR POUND CAKE

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.

BOURBON POUND CAKE

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.

BOURBON BROWN SUGAR POUND CAKE

Steps:

• preheat oven to 350.
• in a large bowl mix flour, baking powder and sida and salt.
• butter and flour a 12 cup bundt pan.
• in a stand mixer add butter and whip for 2-3 minutes.
• add sugar and mix 3 minutes more.
• add eggs one at a time, scraping down bowl a few times.
• add vanilla and mix until combined.
• mix buttermilk and bourbon.
• alternately add flour mix and buttermilk mix, starting and ending with flour.
• add nuts and stir in well.
• pour mixture into bundt pan and bake for 70 minutes until cooked.
• cool in pan 15 minutes.
• meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.

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 POUND CAKE

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.

BOURBON POUND CAKE .... (4-1/2 POUNDS)

Steps:

• 1. Pre-heat oven to 350 F. Butter a 10 inch tube or bundt pan. Dust the pan with flour and tap out the excess. Set the pan aside. NOTE: The larger white bowl, shows flour sifted... compared to the cup of unsifted flour. It does make a difference, when called for.
• 2. Sift the flour,baking powder,salt, cinnamon,nutmeg,allspice and ginger. Set aside. In a large bowl and electric mixer, cream the softened butter, with the brown and white sugars until the mixture is light and fluffy. Add the eggs,one at a time beating...then add the 2 egg yolks. Beat well and set batter aside. Stir the bourbon and vanilla into the cup of measured milk.
• 3. With the mixer set on it's lowest speed, add the flour mixture to the batter with the milk mix, beginning and ending with the flour. Beat just until the flour and liquids are absorbed.
• 4. Transfer the all to the pre-pared baking pan. Smooth the top and set the cake in the oven. Bake for 1-1/4 hours or until tested with a skewer inserted comes out clean.
• 5. Cool the cake in the pan for 20 minutes, then invert it onto a wire rack and turn it right-side up to cool completely. Cover the cake with a paper towel, then a clean kitchen towel and let it mellow!..for 24 hours!
• 6. Dust it with powdered sugar.. or make a simple glaze...Bourbon???? your choice. Use a serated knife to cut pieces a little smaller than normal...for serving. Served with ice cream and or berries... would be great. Recipe from The Boston Globe. Pictures are mine. Please enjoy your cake......

WALNUT - BOURBON POUND CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour a 10 or 12 cup Bundt Pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter. Soak walnuts in 1/2 cup of the bourbon; set aside. In a large mixing bowl, mix butter and sugar until very light and fluffy. Add eggs and vanilla; mix well. Add all remaining ingredients, including soaked nuts; mix well. Spoon batter into prepared pan. Bake at 325 degrees for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack.

CREAM CHEESE BOURBON PECAN POUND CAKE RECIPE - FOOD.COM

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.

CREAM CHEESE BOURBON PECAN POUND CAKE

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 PEACH POUND CAKE

Steps:

• Preheat oven to 325°. Allow eggs and butter to come to room temperature. Cream together the butter, and Crisco until smooth. Beat in sugar and cream it until well blended. Don't rush this step; allow to beat for at least 5 minutes. Slowly add eggs 1 at a time and make sure each one is well mixed. Once all eggs have been blended into the batter, add bourbon and mix to combine. In a separate bowl, sift flour first and then measure out 3 cups.
• Add half of the dry ingredients and then half of the milk, and mix until combined. Add the second half of your dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined. Pour batter into a 9" x 13" pan. If you want to cut the peaches, remove the peaches from the can and cut into pieces. Otherwise, leave them whole and pour the whole can, juice and all over top of the cake batter. Swirl together with a spatula. Prepare the streusel by combining the flour and brown sugar together. Cut the butter into smaller pieces and then crush into the flour mixture with a pastry cutter or a couple of forks. Mash together until the butter is crumbled into the flour. Sprinkle on top of cake. Bake at 325° for 65-72 minutes. After about 45 minutes of baking, the cake will start to brown on top. You can cover with tin foil for 10-15 minutes. Then remove for the foil for the last few minutes. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven. Allow to cool before cutting.
• For the glaze: Sift powdered sugar into a bowl. Add bourbon and 2 teaspoons of milk. Whisk until smooth. To make glaze thinner, add additional milk. Drizzle on cooled cake.