Bourbon Pecan Pound Cake
Indulge in the rich, buttery decadence of Bourbon Pecan Pound Cake, a delightful twist on the classic Southern dessert. This moist, dense cake is infused with the warm, caramel-like notes of bourbon and sprinkled with crunchy, toasted pecans, creating a perfect blend of flavors and textures. The subtle hints of vanilla and brown sugar add depth to each bite, while the optional dusting of powdered sugar makes for a beautiful finishing touch. Baked in a bundt pan for a stunning presentation, this dessert is ideal for holiday gatherings, special occasions, or simply treating yourself. Serve it with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent treat that’s sure to impress. Ready in under two hours, this bourbon pecan pound cake is as comforting as it is elegant—a true celebration of Southern baking traditions.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 1 cup Brown sugar, packed
- 5 Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 0.25 cup Bourbon
- 2 teaspoons Pure vanilla extract
- 1.25 cups Chopped pecans, toasted
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a standard 10-inch bundt pan thoroughly, then dust it lightly with flour. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure a smooth consistency.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Begin and end with the dry ingredients.
Mix the bourbon and vanilla extract into the batter on low speed until just combined. Be careful not to overmix.
Gently fold in the toasted pecans using a spatula to ensure even distribution.
Pour the batter into the prepared bundt pan and smooth the top with the spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for garnish, if desired.
Slice and serve your Bourbon Pecan Pound Cake with a drizzle of caramel sauce or alongside a scoop of vanilla ice cream for an extra indulgent treat!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 52.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
