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    You are in: Home / Thanksgiving / Cream Cheese Bourbon Pecan Pound Cake Recipe
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    Cream Cheese Bourbon Pecan Pound Cake

    Cream Cheese Bourbon Pecan Pound Cake. Photo by Vino Girl

    1/3 Photos of Cream Cheese Bourbon Pecan Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    20 mins

    1 hrs 35 mins

    Vino Girl's Note:

    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)

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on December 24, 2010

      55

      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~!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2006

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2005

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cream Cheese Bourbon Pecan Pound Cake

    Serving Size: 1 (172 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 722.7
     
    Calories from Fat 379
    52%
    Total Fat 42.2 g
    64%
    Saturated Fat 20.3 g
    101%
    Cholesterol 187.5 mg
    62%
    Sodium 352.0 mg
    14%
    Total Carbohydrate 76.5 g
    25%
    Dietary Fiber 2.1 g
    8%
    Sugars 50.8 g
    203%
    Protein 9.2 g
    18%

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