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.
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