Monday, February 8, 2016

Pecan Pound Cake


    1 ten-inch cake
    1 cup shortening
    2 1⁄2 cups sugar
    6 eggs
    3 cups all-purpose flour
    2 teaspoons baking powder
    1⁄2 teaspoon salt
    1⁄2 teaspoon ground nutmeg
    1 (8 ounce) carton sour cream
    1⁄2 cup Bourbon
    1 cup finely chopped pecans
    2 1⁄4 cups sifted powdered sugar
    2 tablespoons Bourbon
    2 teaspoons water
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    Check Out Our Top Dessert Recipe


    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.


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