Our Bourbon Pecan Pound Cake is a buttery, rich, tender cake loaded with pecans, just the right amount of bourbon, and topped with a luscious Caramel Glaze!
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I often wonder how many people love pound cake as much as I do. The tender, moist texture; that rich, buttery flavor; and, of course, the full-bodied density that gives pound cake its name. I don’t know of any other cake that can give you so much at one time! And I looooove how versatile pound cake is. It’s the perfect cake companion to so many different and wonderful flavors. One of my favorite flavor combinations is this recipe for Glazed Bourbon Pecan Pound Cake.
You won’t find a better-balanced set of flavors than this cake. The Bourbon is perfectly accented with a generous amount of nutmeg—they’re really amazing together. On top of that, this cake has 1 and ½ cups of rich, chopped pecans. Plus, a solid helping of butter. This palette of flavors is topped off with a luscious caramel glaze.
I love serving this cake during the holidays. But it’s equally good served at home or at a potluck.
Try it out. Let me know what you think in the comments!
Recipe Notes:
Baking: The classic baker’s tool—a toothpick—is going to be your best friend with this recipe. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs. Do not let this cake bake until the toothpick comes out clean. You want this cake to be moist, so under baking, it ever so slightly is the goal.
Pan: This cake rises like nothing else. You’ll need every inch of your 12 cup bundt cake pan. I’ve never had this cake overflow, but I’d suggest putting a rimmed baking sheet under your bundt pan just in case.
Ingredients: For the best results, don’t bother with off-brand flour and sugar. Store brands are often more finely ground than their name-brand counterparts. This can result in using too much of the dry ingredients, which can dry this cake out quickly.
Don’t skimp on the butter. Splurge on good quality butter, you won’t regret it. The butter is what really gives this recipe its trademark texture and flavor.
Easy Bourbon Pecan Pound Cake With Caramel Glaze
Ingredients
Cake:
- 1 Cup Butter At Room Temperature
- 2 1/2 Cups Sugar
- 6 Eggs
- 3 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Nutmeg
- 8 Ounces Sour Cream
- 1/2 Cup Bourbon
- 1 1/2 Cups Pecans Chopped
Glaze:
- 1/4 Cup Butter
- 1/2 Cup Brown Sugar Firmly Packed
- 3 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
- 1 Cup Powder Sugar
- 1/2 Cup Pecans Chopped
Instructions
Cake:
- Spray a 12 Cup Bundt Pan with nonstick cooking spray. Preheat oven to 325 degrees.
- Using an electric mixer, beat the butter on medium speed, until light and fluffy, about 2 minutes. Mix in sugar, gradually, then beat on medium for 4 minutes. Add eggs, one at a time and beat just until yolks disappear.
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg; set aside.
- In a small bowl, mix together sour cream and bourbon. Add to butter mixture, alternately with the flour mixture, starting with and finishing with the flour mixture. Combine just until blended. Mix in pecans and pour batter into prepared pan. Bake in preheated oven 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool on a wire rack for 15 minutes, then remove from pan and cool completely.
Glaze:
- Melt the butter in a heavy bottom saucepan. Stir in the brown sugar and milk. Over medium heat, bring to a boil. Continue to boil 1 minute. Remove from heat.
- Stir in vanilla extract and powdered sugar and mix until smooth.
- Pour glaze over cake (completely cooled) then add chopped pecans to the top, pressing them gently into the glaze.
Nutrition
More Cakes like this!
- Lemon Cream Cheese Pound Cake -Deliciously tender and moist with the right amount of lemon flavoring, topped with a lovely lemon glaze!
- Orange Pound Cake with Orange Syrup and Orange Glaze – Every bite is like sweet sunshine!
- Kentucky Butter Cake -Tender, moist and deliciously unique, soaked with a wonderful Butter Sauce and topped with an amazing Butter Glaze
- Lemon Pound Cake – Moist and tender with the perfect lemon flavor!
- Coconut Buttermilk Cake – Tender cake balanced with sweetness and a subtle tang!
- Sock It To Me Cake– is delicious Southern butter with an amazing streusel filling. Our cake starts with a cake mix to make prep easy and results foolproof.
More Pecan Recipes…
- Pecan Pie Cobbler–brings together the ooey gooey filling of pecan pie with the decadent cake-like topping of your favorite cobbler! It’s to die for delish!
- Butter Pecan Cookies – Melt in your mouth butter pecan cookies are the perfect addition to your holiday dessert platter. Nutty and buttery, crunchy and chewy, they are so delish!
Angie says
December 13, 2018 at 2:01 amI’ve made this twice. One in the oven right now! Guess i could say it’s pretty darn tasty!
Kathleen says
December 17, 2018 at 12:31 amHi, Angie! OMG, thank you so much! It’s so good and I hope you’ll bake more, more batches! <3 🙂
Jessica Blackshear says
November 21, 2018 at 5:01 amI just discovered your blog after seeing this recipe on pinterest. It looks like you have alot of tasty recipes. This pound cake looks so delicious, I am thinking about making this for Christmas.
Kathleen says
November 21, 2018 at 5:02 pmThank you so much Jessica! I hope you make the Bourbon Pecan Pound Cake for Christmas!
Cindy says
August 6, 2018 at 8:43 amIs there a bourbon glaze that can be made instead of the one with milk or would that be too much bourbon
Kathleen says
August 12, 2018 at 5:41 pmHey Cindy. You certainly could add some bourbon to the glaze. It is very strong so I’d literally start with adding just a splash. If you don’t want any milk in the glaze, it can be made with water instead. The water glaze will, however, be more clear so it adds flavor but not the pretty color.
Michele says
November 5, 2016 at 12:11 pmI would to make this cake but I can’t see all of the recipe – your picture is covering up the first ingredient.
Kathleen Smith says
November 12, 2016 at 12:58 amSorry about that! We were experiencing a glitch with the program on our new site. Should be all fixed!
Betty says
October 1, 2016 at 11:21 pmCan you leave the bourbon out of this cake? If so, do you need to add another liquid?
Kathleen says
October 2, 2016 at 1:33 amHey Betty. Gosh, I’m sorry I’ve never made this recipe without the Bourbon. Sorry!
Danne says
October 2, 2016 at 6:29 pmlol the bourbon gives a wonderful flavor, don’t leave it out
Sandi Aeilts says
September 27, 2016 at 1:03 amI’d love to try this, but I live in Wyoming above 5000 ft. I never know what adjustments need to be made with a cake from scratch. Can you help?
Kathleen says
September 29, 2016 at 10:13 pmHi Sandi. I’m sorry I don’t have any experience baking at altitude. I’m at sea level 🙂
2pots2cook says
September 24, 2016 at 3:56 pmOh boy, this is tempting, very much. I just have to check my pantry and let’s start… Thank you !
Kathleen says
September 27, 2016 at 12:14 amHope you enjoy 🙂