Cream Cheese Bourbon Pecan Pound Cake

Total Time
1hr 55mins
Prep 20 mins
Cook 1 hr 35 mins

Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)

Ingredients Nutrition


  1. Preheat oven to 325°F
  2. Grease and flour a 12 cup tube or bundt pan.
  3. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
  6. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
  7. Beat batter at low speed just until blended after each addition.
  8. Stir in vanilla and pecans.
  9. Pour batter into a greased and floured 12-cup tube pan.
  10. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
  11. Cool in pan on a wire rack 10 to 15 minutes.
  12. Remove from pan; cool completely on wire rack.
Most Helpful

5 5

This is a fabulous cake. Funny, the bourbon in it mellowed out and it has quite the praline taste to it. I put a bourbon flavored glaze on it, and that really truly was the "icing on the cake" haha. 1/3 cup melted butter, 2 cups of powdered sugar, and 3 tablespoons of bourbon. Can't give this recipe enough accolades~!!!

5 5

so delicious! I didn't change anything and made this in a bundt pan. Absolutely delicious!

5 5

Fantastic! I made this last week using some of the nice Maker's Mark bourbon I'd bought. Very easy to put together. I divided the batter into 2 loaf pans and then added the pecans to one pan as we have some nut allergies to contend with. The only issue I had was deciding when enough baking was enough. At one hour the centers were still pretty goopy, so I kept going another 5 minutes at a time. Finally after probably 15 more minutes I took them out as they were as brown as I could deal with on the oustides, yet still a bit less cooked in the middle than I'd hoped. Cooled, wrapped and refrigerated them and found the texture to be just fine when we tried some. My finacé threatened to pick up the loaf and just gnaw on it. Great recipe.