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 People

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 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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