An Illustrated Recipe for Bourbon Pecan Pound Cake
-Jodi Rhoden, Short Street Cakes, Asheville, NC
-1/4 cup butter
-1/2 cup brown sugar
1 cup chopped pecans
1 cup butter
3 cups sugar
1 cup sour cream
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup bourbon
To make the topping, melt the butter in the skillet. Add brown sugar and pecans and stir until combined. Remove from heat.
Grease a large bundt pan, and place the mixture in the bottom of the pan. Press the pecan topping down into the bottom of the pan.
Cream butter and sugar. Add eggs, one at a time, beating until combined. Scraping down sides of mixer frequently, gradually add the sour cream and vanilla.
Sift the flour, baking soda, and salt separately. Add the dry ingredients to the wet, and beat until thouroughly combined.
Pour batter into bundt pan, on top of pecan mixture.
Bake at 325 degrees for an hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool for 1 hour, then sprinkle some of the bourbon on top.
Turn the cake onto a serving platter, and drizzle the rest of the bourbon over the pecan mixture.
Make somebody happy.
I’m going to clean this post up a little more over the weekend, but for now, thanks to Lexi for fixing my computer so I could get this post out there and GET ON WITH MY LIFE.