Jack Daniels Pecan Pound Cake Recipes

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees.
• Mix butter and sugar. Add eggs one at a time. Add in dry ingredients, which should have been mixed together, sour cream and whiskey. Stir in pecans.
• Turn into a greased and floured 10" tube or bundt pan. Bake at 325 degrees for 75 minutes or until a tester or toothpick comes out of the cake clean.
• Cool the cake and pour the icing over the top. Let sit for at least one day. Keep in an airtight container or covered with plastic wrap.

Steps:

• Preheat oven to 325.
• In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
• Remove from the heat and beat in the sugar.
• Cool slightly and whisk in the eggs, blending thoroughly.
• In a bowl, stir together the flour and baking powder.
• Beat into the chocolate mixture until incorporated.
• Stir in the pecans.
• Turn the batter into a greased and floured 9 inch tube or bundt pan.
• Smooth top with a spatula.
• Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
• Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
• Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
• Serve with gobs of fresh whipped cream or vanilla ice cream.

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.

Steps:

• Mix cake and pudding mix together.
• Add eggs, milk, whiskey and magarine.
• Beat long and hard BY HAND.
• Add butterscoth mosels and nuts, reserving 1/2 cup of each.
• Pour batter into greased 13 x 9 x 2 inch pan.
• Sprinkle remaining morsels and nuts over batter.
• Bake @ 350 degrees 45-60 minutes.

Steps:

• Cake:.
• In a large bowl, combine the cake mix and instant pudding, then add oil, water, 1/2 cup Jack Daniel's and the eggs.
• (I usually spill a little extra Jack in, not on purpose though) Mix until smooth, about 4 minutes.
• Pour into a well greased bundt pan; tap the pan on solid surface several times to remove any trapped air bubbles.
• Pour 1/2 of the toffee chips evenly over what would be the bottom of the cake.
• Bake@350 degrees for 50-60 minutes.
• (you may want to enjoy a little Jack n'Coke while you wait for the cake to finish baking).
• Cool 15 minutes, then turn out onto a cooling rack and cool cake completely.
• Frosting:.
• Add powered sugar, melted butter, and 1 tablespoon Jack Daniel's and mix until lumps are gone.
• You will have to add more Jack here, as it will be too thick to drizzle over the edges.
• The frosting should just about run to the bottom before setting up (thickening).
• (add a tablespoon or two, a little at a time to make it work) Pour remaining toffee bits over the wet frosting and push the bits inches.
• Have another sip of Jack for a job well done!