A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bourbon Pecan Pound Cake
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- #28692
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 pound butter
2 1/2 cups sugar
6 egg
3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup sour cream
1/2 cup bourbon
1 1/2 cup pecans coarsely chopped
GLAZE
2 cups sifted powdered sugar
1 tablespoon bourbon
2 tablespoons water
directions
Combine butter and sugar in bowl of electric mixer and blend until light and fluffy. Add eggs one at a time, beating constantly. Sift together flour, baking powder, salt, and nutmeg. Blend sour cream and bourbon. Alternately add flour and sour cream mixture to batter. Add pecans.
Grease bottom and sides of tube or bunt pan. Pour in batter and bake at 325 degrees F for about one hour and 30 minutes. Test cake frequently after first hour and 15 minutes for doneness. Let cake cool in pan for 15 minutes before turning out on wire rack.
To prepare glaze, combine sugar and bourbon. Stir while gradually adding water. Add only enough water to make a pourable glaze without allowing mixture to become too thin. Pour glaze over top of warm cake and let dribble down sides.
Recipe Source: The National Pecan Marketing Council, Inc.
added by
benluc
nutrition data
656 calories, 31 grams fat, 83 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
I thought this recipe called for a lot of sugar. 2 1/2 cups! It was a little too sweet and didn't have enough of the Bourbon flavor I was hoping for. It was tasty and not that difficult of a recipe, but I don't think I will make it again.