Bourbon Pecan Pound Cake Recipe

Name: Bourbon Pecan Pound Cake Recipe
Prep time: 20 min
Total time: 1 h 15 min
Ingredients: 1/2 C. Crisco® All-Vegetable Shortening; 1/2 C. butter; 1 1/2 C. granulated sugar; 2 C. cake flour; 1 1/2 tsp. Clabber Girl® Baking Powder; 1/2 tsp. salt; 1/4 tsp. Clabber Girl® Baking Soda; 1/3 C. sour cream; 3 Tbsp. bourbon whiskey; 4 eggs; 3/4 C. chopped pecans; Glaze:; 2 C. powdered sugar; 3 tsp. bourbon whiskey; 3 Tbsp. water

Prep Time: 20 Minutes

Total Time: 1 Hour 15 Minutes

Rating:

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¹/₂ C. Crisco^® All-Vegetable Shortening
¹/₂ C. butter
1 ¹/₂ C. granulated sugar
2 C. cake flour
1 ¹/₂ tsp. Clabber Girl^® Baking Powder
¹/₂ tsp. salt
¹/₄ tsp. Clabber Girl^® Baking Soda
¹/₃ C. sour cream
3 Tbsp. bourbon whiskey
4 eggs
³/₄ C. chopped pecans

Glaze:

2 C. powdered sugar
3 tsp. bourbon whiskey
3 Tbsp. water

Directions

Preheat oven to 350° F
In a large bowl, cream together shortening, butter and sugar until smooth; set aside.
In a medium bowl, sift together flour, baking powder, salt and soda. Add to creamed mixture.
Mix on low speed 1 minute. Add sour cream and whiskey. Add eggs and beat on medium speed 2 minutes; mix in pecans.
Pour batter into greased 9-inch tube pan, or 9 x 5 x 3-inch loaf pan.
Bake in 350° F oven for 55 minutes, or until a toothpick inserted in the middle comes out clean.
While cake is cooling make the glaze by beating sugar, whiskey and water together until smooth.
Pour over cake once it is completely cool.