Bourbon Pecan Pound Cake Ii

Total Time: 1 hr 55 mins Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 2 1/2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 lb unsalted butter, softened (2 sticks)
• 4 large eggs
• 3 large egg yolks
• 1/2 cup best kentucky bourbon
• 2 teaspoons vanilla extract
• 1 1/2 cups finely chopped pecans (tossed with 1 tablespoon flour)
• powdered sugar, for finishing

Recipe

• 1 butter and flour a 12-cup tube pan or bundt pan.
• 2 position oven rack in the lower third of the oven; preheat to 325°.
• 3 add flour, sugars, baking powder, and salt in the bowl of a stand mixer with the paddle attachment, then add in the butter.
• 4 beat on the lowest speed for about 2 minutes, until the ingredients are well combined.
• 5 combine the remaining batter ingredients, except the pecans in a bowl; mix well.
• 6 increase mixer speed to medium and add 1/3 of the liquid ingredients; mix for 2 minutes, then stop and scrape down the bowl and beater.
• 7 add another third of the liquid, beat for 2 minutes, then scrape again.
• 8 finally, add the remaining liquid and beat and scrape as before.
• 9 use a large rubber spatula to give the batter a final stir; fold in the floured pecans, thend scrape the batter into the prepared pan; smooth the top.
• 10 bake for 65-75 minutes, or until a pick comes out clean.
• 11 cool cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
• 12 just before serving, dust the cake generously with powdered sugar.
• 13 *almond rum pound cake—substitute chopped blanched whole almonds for the pecans and rum for the bourbon; add 1 teaspoon almond extract along with the vanilla extract.
• 14 *hazelnut dark rum pound cake—substitute coarsely ground unblanched hazelnuts for the pecans and dark rum for the bourbon.