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Bourbon Pound Cake

Print Recipe
Course Dessert

Ingredients
  

Cake

  • 1 cup butter
  • 2 1/2 cup sugar
  • 6 large eggs
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 8 oz sour cream
  • 1/2 cup bourbon
  • 1 1/2 cup chopped nuts, like pecan optional

Glaze

  • 1/4 cup butter
  • 1/2 cup brown sugar see below
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup chopped nuts, like pecan optional

Instructions
 

Cake

  • Preheat oven to 350F
  • Spray 12-cup Bundt pan with nonstick spray
  • Beat butter until lighter and fluffy, approx 2 minutes.
  • Cream in sugar until fully incorporated, approx 4 minutes
  • In a separate bowl, lightly beat the eggs until fully combined.
  • Gradually beat egg mixture into creamed butter.
  • In a separate bowl, whisk dry ingredients together.
  • In a large bowl, mix sour cream and bourbon.
  • Alternate adding 1/4 each butter and dry mixtures to the bourbon, minimal beating, but it all needs to be incorporated.
  • Mix in the optional nuts.
  • Pour batter into prepared pan.
  • Bake for 1 hour, or until toothpick comes out clean.
  • Cool on wire rack for 15 minutes, then remove from pan and let cool completely.

Glaze

  • Melt butter in a saucepan on medium heat.
  • Add brown sugar and milk (see below).
  • Bring to a boil for 1 minute, stirring constantly.
  • Remove from heat.
  • Stir in vanilla and powdered sugar until smooth.
  • Pour over the cooled cake.
  • Optional - cover with the chopped nuts, and press into the glaze.

Notes

Instead of brown sugar, use 1/2 cup regular sugar, add 1/2 tbsp molasses, and stir that into the melted butter.