Bourbon pecan pound cake

Ingredients

• 3.5 cup All-Purpose Flour (lightly spooned, not packed)
• 3 cup Granulated Sugar
• 1 cup Whole Milk (room temperature)
• 0.5 cup Sour Cream (room temperature)
• 2 stick Unsalted Butter (softened, room temperature)
• 5 large Eggs (room temperature)
• 0.5 cup Bourbon (good quality, room temperature)
• 2 tsp Vanilla Extract
• 1 tsp Pecan Extract
• 1 cup Pecans (chopped, toasted)
• 1.5 cup Powdered Sugar (sifted)
• 2 tbsp Unsalted Butter (melted, room temperature)
• 4 tbsp Milk (room temperature, warmed 15‑20 sec if cold)
• a few drops Food Coloring (optional, for glaze color)

Instructions

1. Prepare Ingredients

   Remove butter, milk, sour cream, and eggs from the refrigerator 2‑3 hours before you start so they reach room temperature.

   Time: PT15M

2. Cream Butter

   In the mixing bowl, beat the softened butter on low speed for about 1 minute until smooth.

   Time: PT1M

3. Add Sugar and Cream

   Add half of the granulated sugar and cream on low for 1 minute, then add the remaining sugar. Increase to medium‑high and beat 5‑7 minutes until the mixture is light and fluffy.

   Time: PT6M

4. Add Flavor Extracts

   Stir in 2 tsp vanilla extract and 1 tsp pecan extract and mix for 1 minute.

   Time: PT1M

5. Incorporate Eggs One at a Time

   Add the eggs one by one, beating on low after each addition until fully combined. Scrape the bowl between eggs.

   Time: PT2M

6. Combine Milk and Sour Cream

   Whisk together the whole milk and sour cream until smooth.

   Time: PT1M

7. Fold in Flour and Milk Mixture Alternately

   Add 1 cup of flour on low speed, mix until just combined, then add half of the milk‑sour‑cream mixture. Continue alternating—second cup of flour, remaining milk mixture, third cup of flour—mixing each addition just until incorporated. Do not over‑mix.

   Time: PT5M

8. Add Bourbon

   Pour in ½ cup bourbon and stir on low for 1 minute until evenly distributed.

   Time: PT1M

9. Prepare Pan and Add Pecans

   Grease the 12‑cup bundt pan thoroughly. Transfer the batter, smooth the top with a spatula, and sprinkle the chopped toasted pecans over the surface.

   Time: PT2M

10. Bake

    Place the pan in a pre‑heated oven at 340°F (electric) or 325°F (gas). Bake for 55 minutes, then test with a toothpick; if it’s not clean, continue baking in 5‑minute increments until a clean toothpick emerges, total about 65 minutes.

    Time: PT1H5M

    Temperature: 340°F

11. Cool

    Allow the cake to cool in the pan on a rack for 20 minutes, then invert onto a serving plate.

    Time: PT20M

12. Make Glaze

    In a small bowl, whisk together 1½ cup powdered sugar, 2 tbsp melted butter, 4 tbsp milk, and ½ tsp vanilla (or pecan) extract until smooth and glossy.

    Time: PT5M

13. Glaze the Cake

    Drizzle or spread the glaze over the warm cake, allowing it to set for a few minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Gluten‑Free Flour Blend
• Instead of Granulated Sugar: Superfine sugar, Coconut sugar
• Instead of Whole Milk: 2% Milk, Buttermilk (thin)
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Unsalted Butter: Margarine, Vegetable shortening
• Instead of Eggs: Egg substitute (1 egg = 1/4 cup applesauce)
• Instead of Bourbon: Rum, Whiskey, Bourbon‑flavored extract (1 tbsp)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Pecan Extract: Almond extract (use half amount)
• Instead of Pecans: Walnuts, Almonds
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Unsalted Butter: Margarine
• Instead of Milk: Half‑and‑half

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Spatula
• Measuring Cups
• Measuring Spoons
• Whisk (optional)
• 12‑Cup Bundt Pan
• Oven
• Cooling Rack (optional)
• Toothpick or Cake Tester (optional)

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy.
• Add eggs one at a time to avoid a tough batter.
• Alternate flour with the milk‑sour‑cream mixture without over‑mixing.
• Check doneness with a toothpick and adjust baking time as needed.
• Allow the cake to cool slightly before glazing to prevent a soggy crust.

Chef Tips from the Video

• Sift the flour before measuring to keep the batter light.
• Toast pecans briefly in a dry skillet for extra flavor before sprinkling on top.
• Use a good quality bourbon with vanilla notes to complement the vanilla extract.
• Scrape down the bowl after each addition to ensure even mixing.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 4 days.

Freezer: Wrap in plastic and foil; freeze up to 2 months.

Room temperature: Can sit uncovered for up to 1 day in a cool room.

Make-Ahead Tips

• Bake the cake a day ahead; store covered at room temperature and add glaze just before serving.
• Glaze can be prepared up to 2 days in advance and kept refrigerated; bring to room temperature before using.

Frequently Asked Questions