Bourbon Pecan Pound Cake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cup Cake flour
  • 1 1/2 tsp Clabber girl baking powder
  • 1/4 tsp Clabber girl baking soda
  • 1 cup Confectioners' sugar
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 cup Vegetable shortening

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 1/3 cup Sour cream

• Beer, Wine & Liquor

  • 3 1/2 tbsp Bourbon whiskey

• Liquids

  • 1 1/2 tbsp Water

Found on ibakeheshoots.com

Description

Ingredients

• Cake:
• ½ c. vegetable shortening
• ½ c. butter
• 1½ c. granulated sugar
• 2 c. cake flour
• 1½ tsp. Clabber Girl Baking Powder
• ½ tsp. salt
• ¼ tsp. Clabber Girl Baking Soda
• ⅓ c. sour cream
• 3 tbsp. bourbon whiskey
• 4 eggs
• ¾ c. chopped pecans
• Glaze:
• 1 c. confectioners sugar
• 1.5 tsp. bourbon whiskey
• 1.5 tbsp. water

Directions

• Coat 9 x 5 X 3 inch loaf pan with baking spray.
• Place rack in the middle of the oven.
• Preheat oven to 350 degrees Fahrenheit
• Place butter, shortening, and sugar in a bowl and mix on medium for 1 minute.
• In a separate bowl combine Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt; mix well. Reserve one tablespoon for the pecans.
• Add dry ingredients to the butter mixture and mix on low for 1 minute.
• In a measuring cup combine sour cream, whiskey, and eggs. Add mixture to the batter and combine on medium for 1-2 minutes. Make sure to scrape the side of the bowl.
• In a small bowl coat the pecans with the reserved tablespoon of flour (this should prevent the pecans from sinking to the bottom).
• Gently fold pecans into batter.
• Pour batter into prepared pan and bake for 50-55 minutes.
• Let cake cool before glazing.
• Glaze
• Combine whiskey, water and powdered sugar until smooth. Pour over cooled cake.