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.
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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!
Has anyone made this cake using cake flour instead of all purpose? If so do you still need baking powder
Hi, Bertha. I haven’t tried using cake flour for this cake.
Here’s what I found in Southern Living: “Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour.”
Hope this helps! Let us know how it turns out 🙂
I’ve made this twice. One in the oven right now! Guess i could say it’s pretty darn tasty!
Hi, Angie! OMG, thank you so much! It’s so good and I hope you’ll bake more, more batches! <3 🙂
This is the 2nd time I have made this DELICIOUS cake. The first time, I had a devil of a time getting it out of my Nordic Ware Anniversary Edition Bundt pan. In fact, it came out in pieces. I checked with Nordic Ware, and they said never use non-stick spray in their “non-stick” cookware. So… this time I carefully greased the pan with Crisco. Again, it wouldn’t come out of the pan. I fooled around with it for about 45 minutes, and it finally came out, in one piece, but all of the wonderful crust on the cake stayed in the pan. Any suggestions?
Gosh, Chuck, I haven’t had problems with this cake sticking like that. I have to confess, I do indeed use nonstick cooking spray in my nonstick Nordic Ware. I use the Bakers version and have never had a problem with any of my cakes. 🙂
I 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.
Thank you so much Jessica! I hope you make the Bourbon Pecan Pound Cake for Christmas!
Is there a bourbon glaze that can be made instead of the one with milk or would that be too much bourbon
Hey 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.
I would to make this cake but I can’t see all of the recipe – your picture is covering up the first ingredient.
Sorry about that! We were experiencing a glitch with the program on our new site. Should be all fixed!
Can you leave the bourbon out of this cake? If so, do you need to add another liquid?
Hey Betty. Gosh, I’m sorry I’ve never made this recipe without the Bourbon. Sorry!
lol the bourbon gives a wonderful flavor, don’t leave it out
I’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?
Hi Sandi. I’m sorry I don’t have any experience baking at altitude. I’m at sea level 🙂
Oh boy, this is tempting, very much. I just have to check my pantry and let’s start… Thank you !
Hope you enjoy 🙂
This is the third time I have made this cake. I use cognac brandy. I use the good expensive brand. This time I used my Grandmother’s old tube pan. Solid bottom. Sprayed with Baker’s Joy and then coated it with pure Cane Sugar. Love the crust it makes.
I used rich buttermilk. Not low fat!! It makes the icing taste like a creamy pecan praline!! You wanted to know if we substituted some ingredients. I would rate this receipe 10 Stars. Every one loves it!!
Wow thank you so much, Lanny!❤️❤️ I’m so glad to hear it turned out GREAT for you and everyone enjoyed it 😀