Cream Cheese Bourbon Pecan Pound Cake Recipe Foodcom

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla and pecans.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

Steps:

• FOR THE CAKE:.
• Preheat oven 350 degrees. Grease and flour a 10" (12-cup) tube pan.
• Bake pecans in a single layer on a baking sheet 5 - 7 minutes or until lightly toasted and fragrant. (This can be done in a microwave-safe plate in 1 minute increments until the nuts are 'roasted'. Stir every minute for about 3 - 4 minutes total, allowing to sit 5 minutes.).
• Beat softened butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow dissappears after each addition.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla and toasted pecans. Pour into a prepared tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 - 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). Invert completely cooled pound cake onto a serving plate or cake stand; spoon either Brown Sugar-Praline Glaze or Powdered Sugar Glaze over the top.
• BROWN SUGAR-PRALINE GLAZE.
• Melt butter in a 1 quart saucepan over medium heat. Whisk in brown sugar and corn syrup; cook 1 minute. Add powdered sugar, milk and vanilla; whisk until creamy (about 2 minutes). Remove from heat and immediately pour all glazing mixture over cooled cake in a circular motion. Cut cake with a serrated knife. Makes 1 cup.
• ALTERNATE POWDERED SUGAR GLAZE.
• Stir together powdered sugar, milk and vanilla until smooth, stirring in up to 1 tablespoon additional milk, if necessary, for desired consistency. Pour all glazing mixture over cooled cake. Makes 1 cup.

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.