Bourbon pound cake with a bourbon glaze

Ingredients

• 3 cups Granulated Sugar (green lady sugar or any fine granulated sugar)
• 3 cups All-Purpose Flour (sifted for lighter texture)
• 1 cup Crisco Butter-Flavored Shortening (vegetable based, solid at room temperature)
• 2 sticks Unsalted Butter (softened to room temperature, cut into cubes)
• 8 Large Eggs (separated; yolks added to batter, whites beaten with sugar)
• 2 tablespoons Almond Extract (pure extract for flavor)
• 2 tablespoons Vanilla Extract (pure vanilla)
• 0.25 teaspoon Salt (pinch, enhances flavor)
• 0.5 teaspoon Baking Powder
• 0.33 cup Bourbon (good quality bourbon, divided (1/3 cup for batter, 1/4 cup for glaze))
• 0.5 cup Pecans (chopped, toasted)
• 0.25 cup Maraschino Cherries (with juice, for topping)
• 0.25 cup Water
• 1 cup Granulated Sugar (for glaze)
• 1.5 cup Unsalted Butter (for glaze) (cut into cubes)

Instructions

1. Prepare Pan and Preheat Oven

   Grease the 12‑inch bundt pan, sprinkle the chopped pecans evenly on the bottom, and preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

2. Cream Butter, Shortening, and Sugar

   In a large mixing bowl, combine softened butter, Crisco shortening, and 3 cups sugar. Cream on low speed for 2 minutes, then increase to medium‑high for 5 minutes until light and fluffy.

   Time: PT7M

3. Add Extracts

   Add 2 Tbsp almond extract and 2 Tbsp vanilla extract to the creamed mixture and mix for 3 minutes on medium speed.

   Time: PT3M

4. Beat Egg Whites with Sugar

   In a separate bowl, beat the 8 egg whites with 1 cup granulated sugar until stiff peaks form.

   Time: PT5M

5. Incorporate Egg Yolks

   Add egg yolks one at a time to the creamed batter, mixing on low until each yolk is fully incorporated before adding the next.

   Time: PT5M

6. Add Dry Ingredients and Bourbon in Three Parts

   Combine flour, baking powder, and pinch of salt. Add one‑third of the dry mixture to the batter, drizzle a little bourbon, and mix until just combined. Repeat two more times, finishing with the remaining bourbon.

   Time: PT5M

7. Fold in Egg Whites

   Gently fold the beaten egg whites into the batter using a spatula, turning the bowl over the center and sides until no white streaks remain.

   Time: PT2M

8. Bake the Cake

   Pour the batter into the prepared bundt pan, smooth the top, and bake in the preheated oven for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT1H15M

   Temperature: 350°F

9. Cool Slightly

   Allow the cake to cool in the pan on a rack for 20 minutes before glazing.

   Time: PT20M

10. Prepare Bourbon Glaze

    In a saucepan, melt 1.5 cups butter, then stir in 1 cup sugar, 0.25 cup water, and 0.25 cup bourbon. Bring to a gentle boil, stirring constantly, then remove from heat and let sit for 2 minutes.

    Time: PT12M

11. Glaze the Cake

    While the cake is still in the pan, pour the warm bourbon glaze over the top, allowing it to soak into the cake and drip down the sides. Reserve a small amount of glaze for topping.

    Time: PT12M

12. Finish and Serve

    Turn the cake out onto a serving plate, drizzle the reserved glaze, and scatter the maraschino cherries over the top for color and extra flavor.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of All-Purpose Flour: Cake flour (use 2 1/2 cups)
• Instead of Crisco Butter-Flavored Shortening: Vegetable shortening, Additional butter
• Instead of Unsalted Butter: Margarine, More shortening
• Instead of Large Eggs: Egg substitute for yolks, Aquafaba for whites (vegan)
• Instead of Almond Extract: Almond essence, Vanilla extract (less almond note)
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract
• Instead of Salt: Kosher salt, Sea salt
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Bourbon: Rum, Whiskey
• Instead of Pecans: Walnuts, Almonds
• Instead of Maraschino Cherries: Candied cherries, Fresh cherries (pitted)
• Instead of Granulated Sugar (for glaze): Brown sugar (will darken glaze)
• Instead of Unsalted Butter (for glaze): Margarine

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Spatula
• 12‑Inch Bundt Pan
• Oven
• Saucepan
• Measuring Cups
• Measuring Spoons
• Cooling Rack
• Knife
• Serving Plate

Critical Steps — Do Not Skip

• Creaming butter, shortening, and sugar until light and fluffy
• Beating egg whites to stiff peaks and folding them gently
• Baking time and temperature (350°F for 1h15m)
• Preparing and pouring the bourbon glaze while the cake is still warm

Chef Tips from the Video

• Use room‑temperature butter and shortening for a smoother cream.
• Sift flour with baking powder and salt to avoid lumps.
• Toast pecans lightly for a deeper nutty flavor.
• If you prefer less boozy flavor, reduce bourbon in the batter to 2 Tbsp.

Troubleshooting

Storage

Refrigerator: Store covered for up to 5 days; glaze keeps cake moist.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw in refrigerator before serving.

Room temperature: Can sit at room temperature for 1‑2 days if covered.

Make-Ahead Tips

• Bake the cake a day ahead; keep it covered and add glaze just before serving.
• Glaze can be made up to 2 days ahead and reheated gently.
• Pecans can be toasted ahead and stored in an airtight container.

Frequently Asked Questions