Easy Bourbon Pecan Pound Cake With Caramel Glaze

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!

Course Dessert

Cuisine American

Keyword Easy Bourbon Pecan Pound Cake With Caramel Glaze

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 727kcal

Author Kathleen

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 powdered sugar
1/2 cup pecans chopped

Instructions

Cake:

Preheat oven to 325ºF (163ºC).
Using an electric mixer, beat the butter (1 cup) on medium speed, until light and fluffy, about 2 minutes. Mix in sugar (2 1/2 cups), gradually, then beat on medium for 4 minutes. Add eggs, one at a time (6) and beat just until yolks disappear.
In a medium bowl, whisk together flour (3 cups), baking powder (2 teaspoons), salt (1/2 teaspoon), and nutmeg (1/2 teaspoon); set aside.
In a small bowl, mix together sour cream (8 ounces) and bourbon (1/2 cup). Add to butter mixture, alternately with the flour mixture, starting with and finishing with the flour mixture. Combine just until blended. Mix in pecans (1 1/2 cups).
Spray a 12-cup bundt pan with nonstick baking spray. 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 (1/4 cup) in a heavy-bottom saucepan. Stir in the brown sugar (1/2 cup) and milk (3 tablespoons). Over medium heat, bring to a boil. Continue to boil 1 minute. Remove from heat.
Stir in vanilla extract (1 teaspoon) and powdered sugar (1 cup) and mix until smooth.
Pour glaze over cake (completely cooled) then add chopped pecans (1/2 cup) to the top, pressing them gently into the glaze.

Notes

Toast your pecans. Spread them on a sheet pan and bake at 350°F for 6–8 minutes until fragrant. Let cool before adding to the batter or glaze topping.
Don’t overbake. A dry pound cake is simply a tragedy — remove it when the toothpick has crumbs, not a clean pull.
Use baking spray with flour. This is crucial. It creates a thin barrier that helps this dense cake release smoothly from the bundt pan. Spray right before adding the batter.
Don’t rush the creaming. Those first 2–4 minutes of beating the butter and sugar establish the entire cake’s structure.
Let the cake cool completely before glazing. Otherwise, the glaze melts and slides off.

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