Glazed Bourbon Pecan Pound Cake

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, firmly packed
  • 2 1/2 Eups sugar
  • 1/2 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Pecan

• Dairy

  • 1 1/4 cup Butter
  • 3 tbsp Milk
  • 8 oz Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Bourbon

Found on spendwithpennies.com

Description

Ingredients

• 1 cup Butter, softened
• 2½ eups Sugar
• 6 Eggs
• 3 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• ½ teaspoon Ground Nutmeg
• 8 ounces Sour Cream
• ½ cup Bourbon
• 1½ cups Pecans, Chopped
• ¼ cup Butter
• ½ cup Brown Sugar, Firmly Packed
• 3 tablespoons Milk
• 1 teaspoon Vanilla Extract
• 1 cup Powdered Sugar
• ½ cups Pecans, Chopped

Directions

• Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray.
• Beat the butter on medium, until fluffy, about 2 minutes. Gradually mix in sugar and beat on medium 4 minutes. Add eggs, one at a time, beating after each addition until yolks disappear.
• Whisk together flour, baking powder, salt, and nutmeg. Set aside.
• Mix together sour cream and bourbon. Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture. Mix on low just until blended. Stir in pecans and pour batter into prepared pan.
• Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Set on a wire rack for 15 minutes to cool. Remove from pan and cool completely on rack.
• In a heavy bottom saucepan, melt the butter. Add the brown sugar and milk and bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat.
• Add vanilla and powdered sugar and whisk until smooth.
• Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.