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