Bourbon Pound Cake

 

Ingredients:

1-1/2

Cup

Butter, Softened

1

8 oz

Pkg Cream Cheese, Softened

3

Cups

Sugar

6

 

Large Eggs

3

Cup

All-Purpose Flour

Tsp

Salt

Cup

Bourbon

1-1/2

Tsp

Vanilla

1-1/2

Cup

Pecans, Chopped

Directions:

Beat the butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add sugar, bearing until light and fluffy. Add eggs, one at a time, beating after each addition.

Sift together the flour and the salt; add to the butter mixture alternately with the bourbon. Beat until just blended after each addition. Stir in vanilla and pecans. Pour batter into a 10 tube pan. Bake in a 325F oven for 1-1/2 or until a tester inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.

If desired Glaze by stirring together 2 cups confectioners sugar, 2 tablespoons bourbon, 2 tablespoon lemon juice and 1 teaspoon vanilla until smooth.

 

Yields

10-12 servings.

 

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