This butter pecan bourbon pound cake is our version of a southern classic. Adding bourbon to both the cake and the buttery glaze gives this dessert an incredible flavor! Allowing the glaze to soak in while the cake is still warm gives this cake intense flavor! The crunch of the buttery pecans and the tender cake is the perfect bite!
We shake on powder sugar for a stunning snow topped look!
If you love the taste of bourbon and pecans, try our bourbon pecan pie!
Ingredients for bourbon pecan bundt cake:
- 4 tbls butter
- 1 ½ cups chopped pecans
- 1 cup butter
- 1 ½ cups sugar
- 1 ½ cups packed brown sugar
- 6 eggs
- 3 cups flour
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ tsp vanilla
- 3 Tbls bourbon
- 1 cup buttermilk
Ingredients for bourbon glaze:
- 12 Tbl. butter
- 1 cup sugar
- 3 Tbls. bourbon
- 1 ½ Tbls. vanilla
Preheat oven to 325 degrees
Grease and flour bundt pan
Place 4 tablespoons butter and chopped pecans on a sheet pan. Roast pecans until golden brown, about 8 – 10 minutes stirring halfway through. Remove from pan and allow to cool.
Whisk flour, salt, and baking powder in a bowl.
Combine vanilla, bourbon and buttermilk in a separate bowl.
Mix butter in a stand mixer until smooth and fluffy, turning almost white, Add in sugars and blend until smooth. Add eggs one at a time, mixing until just incorporated. Alternately add flour mixture and buttermilk mixture to butter mixture, beginning and ending with flour.
Fold in toasted pecans. Pour batter into prepared bundt pan.
Bake at 325 degrees F for 65 to 70 minutes until dry crumbs remain on a toothpick. While cake is baking make the glaze.
Instructions for making glaze:
Melt the butter and sugar in a small pan over medium heat until the sugar is dissolved. Add in the bourbon and heat until small bubbles appear around the edge of the pan. Add in vanilla and remove from heat. Allow to cool while the cake is baking.
When cake is out of the oven, poke holes in the bottom of the cake with a wooden skewer. Pour the glaze over the entire bottom of the cake and allow to soak in. Let the cake cool in the pan for 20 minutes. Invert bundt pan and remove the cake from pan.
- Category: cake
- Method: baking
- Cuisine: american
Keywords: bourbon, butter pecan, bundt cake, pound cake