Description
A rich, buttery pound cake infused with warm bourbon and topped with a golden crust of roasted pecans. Beautifully moist and perfect for gatherings or cozy moments.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup bourbon
1 teaspoon vanilla extract
3/4 cup chopped pecans (divided: some for topping, some in batter)
(Optional) 1–2 tablespoons brown sugar for pecan topping crust
Instructions:
Preheat oven to 350°F (175°C).
Generously grease and flour a 10-cup bundt or tube pan.
Prepare the pecan topping:
Sprinkle 1/2 cup chopped pecans evenly over the bottom of the greased pan (this will become the top once inverted).
(Optional) Sprinkle a little brown sugar over the pecans for a caramelized effect.
In a large bowl, cream butter and sugar together until light and fluffy (~5 minutes).
Beat in the eggs, one at a time, ensuring each is fully incorporated (~3 minutes total).
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined (~3 minutes).
Stir in the bourbon and vanilla extract until smooth (~2 minutes).
Fold in the remaining 1/4 cup chopped pecans gently (~1 minute).
Pour the batter gently over the pecan layer in the pan. Smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10–15 minutes, then carefully invert onto a wire rack or serving plate to cool completely.
Optional Glaze (for extra indulgence):
Mix 1/2 cup powdered sugar with 1–2 tablespoons bourbon and drizzle over cooled cake.
Details:
Prep Time: 20 minutes
Bake Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Calories: ~380 per slice
Notes:
Want a stronger bourbon flavor? Increase to 2/3 cup, but reduce sugar slightly.
Store covered at room temp for 2–3 days, or refrigerate for longer freshness.
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for optimal mixing. Prepare your pan meticulously: grease every crevice with softened butter or shortening, then dust with flour, tapping out the excess. For the topping, evenly sprinkle 1/2 cup pecans (and optional brown sugar) in the pan’s bottom. When creaming the butter and sugar, mix on medium-high speed until the mixture is pale and fluffy. Incorporate eggs slowly to prevent curdling. When adding the dry and wet ingredients, alternate in three additions, beginning and ending with the flour mixture, mixing only until the batter is uniform. Pour the batter carefully to avoid disturbing the pecan layer.
Serving Suggestions
This cake is versatile. Serve slightly warm slices with a dollop of bourbon-infused whipped cream or a scoop of vanilla bean ice cream. For a brunch option, pair with fresh berries and a dusting of powdered sugar. A small glass of bourbon, coffee, or a cold glass of milk makes an excellent accompanying beverage. For a festive touch, garnish individual plates with a few candied pecans.
How-to Summary
In summary: Prepare your pan with a pecan topping. Cream butter and sugar, then add eggs. Mix in dry ingredients alternately with bourbon and vanilla. Fold in extra pecans, pour batter over topping, and bake at 350°F for 60-70 minutes. Cool briefly in the pan before inverting to cool completely. Optionally, drizzle with a simple bourbon glaze.
Frequently Asked Questions
Can I make this cake without alcohol? Yes. Substitute the bourbon with an equal amount of milk, apple cider, or strong black tea mixed with a teaspoon of vanilla or almond extract.
Why did my cake stick to the pan? This is often due to insufficient greasing and flouring. Ensure every part of the cold pan is coated. Letting the cake cool for only 10-15 minutes before inverting is crucial; cooling too long can cause sticking.
How do I know the cake is fully baked? The top should be golden brown and spring back when lightly touched. The most reliable test is a toothpick inserted near the center coming out clean or with a few moist crumbs.
Can I use a different nut? Absolutely. Walnuts or toasted almonds are excellent substitutes. Ensure they are chopped to a similar size for even distribution and topping.
How should I store leftovers? Store completely cooled cake in an airtight container at room temperature for 2-3 days. For longer storage, wrap tightly and refrigerate for up to a week, bringing to room temperature before serving.
Common Mistakes to Avoid
Avoid using cold butter or eggs, which prevent proper emulsification and can lead to a dense cake. Do not overmix the batter after adding the flour, as this develops gluten and creates a tough crumb. Never skip the step of cooling the cake in the pan before inverting; inverting it immediately can cause it to break. Finally, do not overbake, as this will dry out the cake. Start checking for doneness at the 60-minute mark.
Conclusion
This Bourbon Pecan Pound Cake is a masterpiece of flavor and texture, combining rich butter, warm bourbon, and crunchy pecans. By following the detailed guide and avoiding common pitfalls, you can reliably create a stunning dessert perfect for any occasion. Its moist, tender crumb and impressive presentation are sure to earn rave reviews. Enjoy the process and the delicious results.